Parsley-Potato Soup Recipe

Name: Parsley-Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 6 medium potatoes, preferably a mealy variety like russet, peeled and diced; 2 bay leaves; 4 ounces vegan cream cheese, diced; 1/2 cup firmly packed chopped fresh parsley; 2 tablespoons minced fresh dill; 1/4 cup quick-cooking oats; 2 cups rice milk, or as needed; Salt and freshly ground pepper to taste

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
6 medium potatoes, preferably a mealy variety like russet, peeled and diced
2 bay leaves
4 ounces vegan cream cheese, diced
1/2 cup firmly packed chopped fresh parsley
2 tablespoons minced fresh dill
1/4 cup quick-cooking oats
2 cups rice milk, or as needed
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium-low heat until translucent.
3
Add the garlic and continue to saute until both are golden.
4
Add the water with bouillon cubes, potatoes, and bay leaves.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently until the potatoes are just tender, about 20 to 25 minutes.
7
Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl.
8
Combine with the cream cheese and whisk together until smooth and creamy.
9
Stir into the soup along with the parsley and dill.
10
Slowly sprinkle in the oats.
11
Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.
12
Add enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper.
13
Discard the bay leaves.
14
Heat through and serve.
15
This soup thickens as it stands; thin as needed with additional rice milk, then adjust the seasonings.
16
Per serving:
17
Calories: 193
18
Total fat: 5g
19
Protein: 6g
20
Fiber: 3g
21
Carbohydrate: 32g
22
Cholesterol: 0mg
23
Sodium: 84mg

615

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, 2 cloves garlic, minced, 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9), and more.

Yes, Parsley-Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsley-Potato Soup

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