Spring parsley soup - Everything Anna
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.
Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings

Ingredients

  • 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

Preparation

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. 

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