• 1 red onion, roughly chopped
  • 4 celery sticks, roughly sliced
  • 500ml vegetable stock
  • 2 garlic cloves, thinly sliced
  • 3 turnips, peeled and roughly chopped
  • 2 carrots, roughly chopped
  • 2 parsnips, peeled and roughly chopped
  • 3 medium potatoes, peeled and cut into bite-size pieces
  • 60g yellow split peas
  • 2 x 400g cans chopped tomatoes
  • 300g button mushrooms
  • 2 sprigs of rosemary
  • Chopped fresh flat-leaf parsley, to serve (optional)


  1. Place the onion and celery and half of the stock in a large saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes.
  2. Add the remaining stock along with the garlic, turnips, carrots, parsnips and potatoes. Bring back to the boil and add the split peas, tomatoes, mushrooms and rosemary.
  3. Bring the mixture back to boil once again, reduce the heat, season lightly and simmer gently for 20-25 minutes or until all the vegetables are tender. Sprinkle over the chopped parsley, if using, and serve immediately.