This vibrant parsley soup tastes like springtime in a bowl, with peas, lemon and potato. Beautifully green and fresh, nutritious and delicious!
🍴Why you will love this recipe
Parsley has such a fresh, green flavour - peppery and slightly grassy. It is the star of the show in this simple and vibrant soup, that's so easy to make.
The bulk of the soup comes from potatoes and peas, giving a thick, creamy texture. This lovely parsley soup is very cheap to make, and freezes well so you can batch cook and stock up your freezer.
I've suggested removing about a third of the vegetables before blitzing, so the soup retains some texture but you can either blitz completely for a very smooth soup, or just pulse with a hand blender a few times to keep it really chunky.
📝 What you need
Parsley is the star of the show in this soup - either flat-leaf or curly parsley are equally good. You will use both stalks and leaves for maximum flavour.
Frozen peas add a lovely sweetness and enhance the vibrant green colour. By all means use fresh peas instead if you have them to hand.
Potatoes A floury potato variety like Maris Piper or King Edward is ideal.
Lemon really finishes off the soup with a citrussy zing.
👩🏽🍳 How to make your Parsley Soup
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page.
Peel and finely chop the onion. Fry in a large saucepan over a gentle heat for 3-4 minutes. Meanwhile, peel the potatoes and cut into small dice.
Add the potato and vegetable stock to the pan and simmer for 5 minutes. Meanwhile, finely chop the parsley stalks (leaving the leaves for later).
Add the peas and parsley stalks to the soup and simmer for a further 5 minutes. Remove about a third of the vegetables with a slotted spoon and set aside. Add the parsley leaves to the soup and blitz in a blender until very smooth. Return the vegetables to the soup, reheat and serve.
🔪 Top Tips & FAQs
You can experiment with combinations of fresh herbs to use in this soup - basil and fresh oregano or marjoram are really delicious as well as or instead of parsley.
Preserve the vibrant green colour and flavour by adding the parsley leaves just at the point of blitzing the soup, then serving immediately.
Yes! This freezes really well so is perfect for batch-cooking to freeze in individual portions. Do taste and adjust the seasoning after reheating, and you may need to add a splash of water if it has thickened during freezing.
If stored in an airtight tub or container the soup will keep for 3-4 days in the fridge.
Parsley Soup with peas
- 1 onion
- 2 tablespoon olive oil
- 2 large potatoes around 400g
- 1 litre vegetable stock
- 300 g frozen peas
- 30 g fresh parsley
- ½ lemon
- Peel the onion and chop finely.
- Heat the oil in a large saucepan and add the onion. Fry gently over a low to medium heat for 3-4 minutes.
- Meanwhile, peel the potatoes and cut into small dice. Add the potato and vegetable stock the the pan, and season well with salt and black pepper. Bring to the boil and simmer for 5 minutes.
- Finely chop the parsley stalks, (setting aside the leaves for later). Add the frozen peas and parsley stalks to the pan, then simmer for a further 5 minutes.
- Use a slotted spoon to remove about a third of the vegetables to a bowl.
- Add the parsley and the juice of half the lemon to the soup, then blitz to a very smooth purée in a blender or using a hand blender in the saucepan.
- Tip the reserved vegetables back into the saucepan - these will provide a lovely chunky texture to the otherwise smooth soup. Taste and adjust seasoning, then serve.
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