Parsley Soup

    20 minutes

    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.

    23 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
    • 1 litre water
    • 1 1/2 chicken or vegetable stock cubes
    • salt and freshly ground black pepper

    Preparation: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 then pour in the water and add the stock cubes.
    3. Bring to the boil, the reduce heat and allow to simmer for 5 to 10 minutes.
    4. Remove from heat. Use a hand held immersion blender to puree the soup.

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    Reviews and Ratings
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    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  (Review from Allrecipes UK & Ireland)


    absolutely delicious ! Only a few ingredients - easy to make, and very tasty !  -  28 Feb 2014  (Review from Allrecipes UK & Ireland)


    me and kids loved it  -  14 Feb 2013  (Review from Allrecipes UK & Ireland)