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    Home » Vegan Recipes » Vegan Soup Recipes » Parsley Soup with peas

    Parsley Soup with peas

    Published: Mar 10, 2015 · Modified: May 9, 2022 by Kate Ford · This post may contain affiliate links.

    Parsley Soup
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    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.

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Parsley Soup
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Ingredients for Parsley Soup

    📝 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.

    chop onion and potato

    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.

    simmer in stock and chop parsley

    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 peas and blitz

    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.

    Parsley and Pea Soup
    Can I freeze my parsley soup?

    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.

    How long with the soup keep in the fridge?

    If stored in an airtight tub or container the soup will keep for 3-4 days in the fridge.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    Rocket Pesto
    Rocket Pesto
    Ginger Lentil Soup
    Lentil Soup with turmeric and lemon
    Roasted Pumpkin Soup
    Roasted Pumpkin Soup
    Plaited Bread
    Easy Plaited Bread

    📖 Recipe

    Parsley Soup

    Parsley Soup with peas

    Kate Ford | The Veg Space
    This vibrant parsley soup tastes like springtime in a bowl, with peas, lemon and potato. Beautifully green and fresh, nutritious and delicious!
    5 from 6 votes
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Soup
    Cuisine British
    Servings 4 servings
    Calories 219 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    ENVIRONMENTAL INFORMATION

    Video

    Nutrition

    Serving: 1servingCalories: 219kcalCarbohydrates: 33gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1015mgPotassium: 641mgFiber: 7gSugar: 9gVitamin A: 1743IUVitamin C: 66mgCalcium: 49mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

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    « Pearl Barley Risotto with mushrooms & sugar snap peas
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Beth says

      May 09, 2022 at 9:25 pm

      I love soups all year round so this recipes is going to be a tasty addition to my menu plan! Delish!

      Reply
    2. Tavo says

      May 09, 2022 at 9:17 pm

      one of the best soups I have tried lately! Loved the combination and simplicity! Thank you!

      Reply
      • Kate Ford says

        May 10, 2022 at 8:37 am

        That's great to hear! Thanks x

        Reply
    3. Sunrita says

      May 09, 2022 at 9:10 pm

      A Basic soup with limited ingredients Bit Boy does this have all the flavours! Making this again for sure!

      Reply
    4. Andrea says

      May 09, 2022 at 8:49 pm

      Looks so smooth and creamy. Love the flavors too! This comforting soup will be perfect on a rainy day.

      Reply
    5. Michele says

      May 09, 2022 at 8:25 pm

      This delicious soup tasted so fresh with the peas, parsley and potatoes, and was so easy to make. Yes, you could say that it tasted like spring. My husband loved it also because it was budget-friendly. Thanks for sharing.

      Reply

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