2mediumfloury potatoes (230g) I use Maris Piperpeeled and cut into small cubes
1heaped tbspfresh thyme leaves
2smalldried bay leaves or 1 large one
100gfrozen garden peas
¼tspfreshly ground black pepper
A scant¼ tspsea salt
3heaped tspcornstarch (cornflour)
Heat the oil in a large saucepan. Add the onion, celery and carrot and cook over a medium heat until the onion is soft about 5 minutes. Add the garlic then cook for another minute.
Add the parsnips, potatoes, thyme and the stock. Stir well then add the bay leaves and salt and pepper. Bring to the boil, reduce to a low simmer and cook for about 15 minutes. Or until the potatoes are cooked through.
Check the seasoning then add the frozen peas. Make a slurry with the milk and cornstarch then stir it into the soup. Bring the soup up to the boil again, stirring all the time, it should now be nice and thick.
Serve immediately with bread rolls.
Calories are approximate and are based on 6 servings.
For the stock, I used a vegetable bouillon.
You can have this soup without the milk slurry, it will be more like a chunky vegetable broth.
This soup can be frozen, please see post for details.
If you have leftover, store them in an airtight container in the fridge for 2 days. When you reheat the soup you may need to add a small amount of water to bring it back to its original consistency.