Our grocery store sells parsley in huge bunches for just $1.49 each, and since many recipes don’t need much of it, I always end up with leftovers. I love the peppery-ish flavor of parsley and the idea of a parsley potato soup popped into my mind. A quick Google search suggested that this soup is fairly common, especially in the UK, and very easy to prepare.
I didn’t measure out the amount of parsley used in this vegan soup, but it was almost the entire bunch from the store. It was A LOT of parsley, and I was a little worried the flavor would be too overwhelming, but the end result was green, velvety, and tasty.
Vegan Parsley Potato Soup
Serves 4, Prep: 30 minutes
2 large russet potatoes, cubed
2 tbsp olive oil
2 cloves garlic, minced
1/2 onion, sliced
5 cup vegetable broth (or water)
1 large bunch parsley (curly or flat)
1 tsp crushed red pepper
Salt and pepper
In a large pot, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and saute until fragrant. Add the onion and cook until translucent.
Add the potato cubes and continue cooking for about 10 minutes, stirring frequently. The potatoes should start to soften. Add the broth/water and bring to a boil.
Reduce to low heat and stir in the parsley and crushed red pepper. Simmer for 10 minutes.
Transfer the soup into a blender and blend until smooth. You may need to do this in batches. A high speed blender, like a Vitamix, is ideal, but an immersion blender works too. Remove the pot from the stove before you blend with an immersion blender.
Taste and season with salt and pepper. Serve with extra parsley for garnish.