Parsley Root Soup



3 parsley roots

1 onion

2 cloves garlic

500g potatoes

750ml veg stock

Olive oil

Salt & Pepper

¾ cup milk (or water if dairy free)

Handful of the parsley from top of the roots


Dice the onion and the garlic. Peel the parsley roots (save the parsley root tops for later use) and potatoes and roughly chop. Heat a pot and add a drizzle of olive oil, add the onion and garlic. Cook for a couple of minutes before adding the parsley root and potatoes. Continue to cook for a few minutes before adding the stock. Bring to a boil then reduce to a simmer. Cook until the vegetables are tender. Allow the soup to cool slightly before blending in a food processor or with a stick blender. Add the milk (or water) . Wash a handful of the parsley tops and place in the food processor, pulse until it is roughly chopped through and season to taste with salt and pepper. Warm gently before serving


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