12 Aug 2015

Flat-Leaf Parsley Soup

Serves 4 (as a main dish)
Preparation: 10 mins
Cooking: 40-45 mins

What do you do when your next-door neighbour brings you a generous bunch of flat-leaf parsley from his vegetable garden? You make Flat-Leaf Parsley Soup!

Hiding from behind the wild fennel bush!

Believe you me, I was well excited at the prospect of making my very first soup from scratch, and parsley was to provide me that opportunity, under my mum's incredulous eye, as she knows how fussy I am usually about soup. But eh, this one I would love! It's a little like with kids: other people's kids do your nut, but when it's your own, you just melt!

  • Big bunch (200g/ 7oz) flat-leaf parsley 
  • 4 tablespoons olive oil
  • 3 garlic cloves
  • 2 small red onions
  • 2 medium potatoes
  • 1l (1.7 pints) cold water
  • Pinch of nutmeg
  • Salt and pepper (to taste)

Prepare the parsley: cut off the stalks from the base of the leaves and discard the stalks. Place the leaves in a strainer and run water over to rinse them off. Then chop them finely in the food processor (or by hand if preferred). Peel the garlic, slice it roughly and add to the processor. Do the same with the onions. Peel the potatoes, finely chop them by hand and keep aside.


Heat the oil in a big saucepan on medium heat. Then add the parsley mix, add a pinch of nutmeg, and stir constantly with a wooden spoon for a couple of minutes, to just lightly soften the parsley and develop the flavours. Then pour the water over in one go, and add the potato slices. Bring to the boil gently, stirring occasionally, then cover with a lid and turn down to medium heat. The overall cooking process should take about 40-45 mins. Season just before serving.

You may want to 'pimp up' your soup with garlic croûtons, a pinch of paprika, a tablespoon of double cream or a serving of parmesan, and other soup essentials of your liking. Or you may just savour it as is, with a couple of crunchy slices of bread by the side.


This is a light-hearted, healthy, tasty and incredibly easy-to-make soup that reminds me in taste of watercress soup. It is perfect as a main course for warming up a little Summer evening breeze on the patio, or served in small mugs as an entrée. Enjoy!

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