Parsley soup

    20 min

    A delicious vegetable soup made with a large bunch of fresh parsley. Perfect with brown soda bread or a cheese toastie! If you like, you can serve with a swirl of cream and a twist of black pepper.


    County Antrim, Northern Ireland, UK
    197 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 2 potatoes, peeled and sliced
    • 1 large bunch (about 150g) fresh parsley, thoroughly washed and chopped
    • 1L water
    • 1 1/2 chicken or vegetable stock cubes
    • salt and freshly ground black pepper

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Melt the butter in a saucepan and add 1 tablespoon of olive oil. Stir in the sliced potatoes and cook gently over medium heat for 5 minutes, or until they are slightly cooked and golden coloured.
    2. Stir in the parsley; pour in the water and add the stock cubes.
    3. Bring to the boil, the reduce heat and allow to simmer for 5 - 10 minutes.
    4. Remove from heat. Use a hand held immersion blender to puree the soup.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Very simple and easy, surprisingly pleasant though the flavour of chips came through more than I would like (not being much of a chip eater). Like most pureed veg soups it benefits from being pushed through a course sieve at the end to remove any fibrous bits that the blender missed. I tried adding a splash of whipping cream to some of it, and the "cream of" version was an improvement, giving a slightly richer and less "chippy" taste.  -  09 May 2015


    absolutely delicious ! Only a few ingredients - easy to make, and very tasty !  -  28 Feb 2014


    me and kids loved it  -  14 Feb 2013