Parsnip, Rosemary & Olive Soup with Feta

Rate this recipe

Preparation info

  • For


    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Hearty and rich, this soup is ideal for the winter. Thinned down a little, it works just as well in spring if you can still find good parsnips.


  • 80ml (3 fl oz) olive oil
  • 1 leek, finely sliced and washed well
  • 400g (14 oz) parsnips, peeled and cut into 1cm (⅓in) dice
  • 4 cloves of garlic, peeled and crushed
  • 2 tablespoons fresh rosemary leaves, roughly chopped
  • 800ml (28 fl oz) vegetable stock
  • ½ cup pitted olives, chopped
  • 125g ( oz) feta cheese
  • Salt


Heat the olive oil in a deep pot and sauté the leek for 5 minutes. Add the parsnips and turn the heat up a fraction, sauté until they begin to soften, then add the garlic and rosemary. Turn the heat up to full and fry for 1 minute, stirring continuously. Pour in the stock, bring to the boil, put the lid on and cook until the parsnips are done. Add the olives (use the best as cheap olives can be nasty) and cook for another minute. Serve in bowls and crumble in the feta. Salt may not be needed if the olives and feta came in strong brine.