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Parsley Soup

Ingredients
  Parsley 1 1⁄4 Bunch (125 gm)
  Potatoes 500 Gram
  Head of lettuce 14
  White onion 1 , chopped
  Salt 1 Tablespoon
  Water 2 1⁄2 Liter
Directions

Wash parsley, discard stalks, reserve a little for garnishing and cut the rest up coarsely.
Wash and peel potatoes, cut into small chunks.
Wash lettuce, discard any discoloured leaves and chop roughly.
Put all ingredients into a large saucepan with salt and water and bring to the boil.
Simmer, covered, for 45-60 minutes.
Press the soup through a sieve, or puree in an electric blender.
Return to saucepan to keep hot.
Garnish with the reserved parsley, very finely chopped, and serve hot.
In summer, chill the soup and add a spoonful of cream to each serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Parsley
Interest: 
Everyday, Healthy

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3.97059
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1159 Calories from Fat 113

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6236.7 mg259.9%

Total Carbohydrates 243 g81.1%

Dietary Fiber 100.8 g403.1%

Sugars 58 g

Protein 64 g128.2%

Vitamin A 7123.1% Vitamin C 2045.1%

Calcium 157.7% Iron 280.4%

*Based on a 2000 Calorie diet

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Parsley Soup Recipe