![\"Vegan](\"https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2015\/05\/parsley-potato-soup1.jpg\")
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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.<\/p>\n
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.<\/p>\n
Vegan Parsley Potato Soup<\/strong> Ingredients<\/em> Directions<\/em> 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.<\/p>\n Reduce to low heat and stir in the parsley and crushed red pepper. Simmer for 10 minutes.<\/p>\n 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.<\/p>\n Taste and season with salt and pepper. Serve with extra parsley for garnish.<\/p>\n Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":1,"featured_media":7147,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3366],"tags":[288,1273,1395,1456,2103,2104,2242,2348,3069,3132,3183],"jetpack_featured_media_url":"https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2015\/05\/parsley-potato-soup1.jpg","_links":{"self":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/7108"}],"collection":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/comments?post=7108"}],"version-history":[{"count":0,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/7108\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/media\/7147"}],"wp:attachment":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/media?parent=7108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/categories?post=7108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/tags?post=7108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nServes 4, Prep: 30 minutes<\/p>\n
\n2 large russet potatoes, cubed
\n2 tbsp olive oil
\n2 cloves garlic, minced
\n1\/2 onion, sliced
\n5 cup vegetable broth (or water)
\n1 large bunch parsley (curly or flat)
\n1 tsp crushed red pepper
\nSalt and pepper<\/p>\n
\nIn 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.<\/p>\n![\"Vegan](\"https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2015\/05\/parsley-potato-soup2.jpg\")
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