With its gorgeous greens, this is a perfect spring soup! Vegan and gluten-free and with only a short list of ingredients, this soup can be ready in under 30 minutes.
Spring parsley soup
  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 2 tablespoons extra-virgin olive oil
  • 1 bunch parsley, roughly chopped, stems and leaves divided
  • 1 bunch green onions, roughly chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 2 russet potatoes, peeled and diced
  • 6 cups vegetable stock
  • Coarse salt and freshly ground pepper, to taste


In large pot over medium heat, cook parsley stems, green onions, celery and garlic for
5 minutes. Add potatoes and vegetable stock and bring to simmer. Cook for 15-20 minutes, until potatoes have softened.

Add in parsley leaves and cook for 3 more minutes. Remove from heat and, working in batches, process in blender until smooth. Return to pot and season to taste with salt and pepper.