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