Place the peas in a large pot filled with water and bring to a boil. Add the vegetable stock cube or pot and cook for 20 minutes.
Peel, rinse and chop the potatoes, carrot and parsnip. Add to the pot.
Add the olive oil to a large frying pan. Add the onions and fry over low-medium heat for 4 minutes or until soft. Add the garlic and fry for another minute. Take off the heat, add the flour and stir before adding it to the pot. Add a dash of soya cream and cook for a further 35-40 minutes. Taste and season with salt and pepper as required.