If I’m being completely honest, I need to tell you that this soup was inspired by a bag of parsnip chips from Trader Joe’s!

As I crunched my way through the entire bag, it occurred to me that these salty and slightly sweet chips would be a welcome bit of crunch crumbled on top of a creamy parsnip soup. Luckily I had the foresight to buy two bags. I found a forgotten jar of yellow split peas in the cupboard and decided to use them as the soup base.

After shooting all day, the last thing I want to do it eat is whatever I have been photographing. I have usually plated it 3-4 different ways, transferred it from bowl to plate to mug to see what looks better and by the time I am finished, I never want to see that food again. Depending on what it is, I will either deliver it to a friend, send it off to my husband’s office or wrap it up and stick it in the freezer.

The recipe for this soup makes a big pot so it’s perfect for freezing, and pulling out on those nights when you just can’t face cooking.
Parsnips are an under-utilized vegetable. I love them roasted but they make a stellar soup ingredient. They have an mild spice flavour, reminiscent of nutmeg and cinnamon.

Start by sautéing the all-powerful culinary trio of onions, carrots and celery and add a heaping pile of diced parsnips.
Ground cumin and smoked paprika really complement the slightly earthy flavour of parsnips.

Packed with fibre and protein, yellow split peas will make a healthy counterbalance to the parsnip chip garnish!

Vegetable stock was my liquid of choice.

Click here to print recipe for Yellow Split Pea and Parsnip Soup.