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Parsley & Potato Soup

Vegan Parsley Potato Soup

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

Ingredients
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

Directions
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.

Vegan Parsley Potato Soup

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8 Comments

  • Reply
    annie lee
    June 16, 2015 at 12:35 pm

    mMMm.. it does look really velvety. :P

    • Reply
      wazwu
      June 16, 2015 at 12:54 pm

      It’s the potatoes! :D

  • Reply
    Delicious Peace of Mind
    June 20, 2015 at 12:58 pm

    Oh, the soup looks so creamy and inviting. I too used to be careful with parsley, but up to this point, I still haven’t made a dish with too much parsley :)

    • Reply
      wazwu
      June 20, 2015 at 2:23 pm

      Maybe you could make a raw version of this soup! I think flat leaf parsley has a better flavor and would be better, but the curly kind worked fairly well. :)

      • Reply
        Delicious Peace of Mind
        June 20, 2015 at 2:48 pm

        I guess I could, though I don’t know what would I use instead of potatoes. The creamy texture of your soup reminds me of avocado :)

        • Reply
          wazwu
          June 20, 2015 at 3:16 pm

          Hmm, maybe cashews and avocados instead of the potatoes? I know you’re a big cashew lover. :D

          • Delicious Peace of Mind
            June 20, 2015 at 5:50 pm

            Yeeees, cashews are always the right answer for me! :)

          • wazwu
            June 22, 2015 at 8:52 am

            Speaking of which, I need to go pick up more cashews!

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