Parsley Soup

Yield: 2 servings
Calories: 228
Theme: Appetizer
Rating:  This recipe has not been rated
Broccoli Potato and Leek Soup

This creamy soup is perfect to serve alongside a meal. Whip it up in less than 20 minutes and impress your family or guests.  


  • 2 tbsp grapeseed oil
  • 1 small onion, diced
  • 1 large bunch parsley, chopped (save some for garnish)
  • 1 tbsp flour
  • salt
  • freshly ground pepper
  • 3 cups vegetable broth
  • 2 tbsp heavy cream (or sour cream or Greek yogurt)


1. Heat oil in a medium-sized saucepan and cook the onions, stirring occasionally, until they start to soften.


2. Add in half the parsley and cook for another minute.


3. Stir in the flour, salt and pepper and then continue to stir for two more minutes.


4. Add the broth, bring to a boil, reduce the heat and simmer on low for 10 minutes.


5. Transfer soup into a blender, or use an immersion blender, to puree the soup and the remaining parsley (except the garnish) until smooth.


6. Reheat the soup before serving if necessary. Sprinkle each bowl with the chopped parsley garnish and enjoy.


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