Green goodness parsley soup

This Green Goodness Parsley Soup is silky, comforting, and surprisingly easy to make at home. Made with onions, potatoes, parsley, cream, and Gault’s Vegetable Stock Concentrate, it’s a lovely soup for cooler days and a great one to have in your recipe file.

Don’t let the simplicity fool you, this soup has plenty going for it. The potatoes give it body, the parsley brings freshness and colour, and the cream rounds it all out beautifully.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 2 onions, thinly sliced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and sliced, about 700 g
• 6 cups vegetable stock, made with Gaults Vegetable Stock Concentrate https://www.gaultsdeli.co.nz/?s=stock
• 2 large bunches of parsley, washed well
• 150 ml cream
• Salt, to taste
• White or black pepper, to taste

Optional to finish

• Semi-whipped cream
• Truffle oil
  https://www.gaultsdeli.co.nz/product/pukara-estate-truffle-evoo-250ml/

Method

Heat the olive oil and butter in a large saucepan over medium heat.

Add the onions and cook gently until soft and translucent.

Stir in the garlic and cook for about 30 seconds.

Add the potatoes and pour in the vegetable stock.

Bring to a simmer and cook until the potatoes are soft.

Add the parsley and let it bubble away for about 2 minutes, just until cooked.

Carefully transfer the soup to a blender and blend until silky smooth. Take care, as it will be hot.

Pour the soup back into the saucepan over low heat and stir in the cream.

Taste and season with salt and pepper.

Pour into warm bowls and, if you like, finish with a spoonful of semi-whipped cream and a drizzle of white truffle oil.

Simon says:

I made the stock for this using Gaults Vegetable Stock Concentrate, which you simply mix with hot water. It’s an easy way to get good depth of flavour into soups like this without any fuss. And if you do not use the whole pouch once it’s opened, just pop it in the fridge and it will keep happily until the expiry date. https://www.gaultsdeli.co.nz/?s=stock

If you are unsure about the seasoning, take half a cup of the soup out of the pot and add a little extra salt and pepper to that. Taste it side by side with what is still in the pot. If the small portion tastes better, you can confidently add a little more seasoning to the full batch. Just remember, a small taste is one thing, but someone will be eating a whole bowl, so do not go overboard.

This soup also freezes really well. If you are planning to freeze it, I would leave the cream out at that stage. Then when you thaw it and reheat it later, stir the cream through at the end. Health benefits

This soup is not just comforting, it has some goodness to it as well. Parsley is naturally rich in vitamin K and also provides vitamin C and antioxidants, while the potatoes add potassium and extra vitamin C.