Parsley Soup Recipe

Name: Parsley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 2 cloves garlic, peeled but whole; 1 teaspoon coriander seeds; 1/4 teaspoon dried chili pepper; 1 1/2 -inch piece of fresh ginger root, peeled and diced; 1 tablespoon sweet butter; 2 zucchini, chopped; 5 bunches parsley, cleaned; 3 cups chicken broth; 1 cup milk; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup buttermilk; 1/2 cup bread crumbs; 1/4 cup blanched almonds

Servings: persons

1 onion, chopped
2 cloves garlic, peeled but whole
1 teaspoon coriander seeds
1/4 teaspoon dried chili pepper
1 1/2 -inch piece of fresh ginger root, peeled and diced
1 tablespoon sweet butter
2 zucchini, chopped
5 bunches parsley, cleaned
3 cups chicken broth
1 cup milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
1/2 cup bread crumbs
1/4 cup blanched almonds

1
Soften the onion, garlic, coriander, chili pepper and ginger root in the butter over medium heat for 3 minutes.
2
Add the zucchini and cook for 1 minute.
3
Add 4 bunches of the parsley, stems intact, and toss to wilt, about 2 minutes.
4
Add the chicken broth and simmer for 40 minutes.
5
Add the milk, salt and black pepper and simmer for 5 minutes more.
6
Pass this mixture first through a food processor to make a paste, and then through a food mill, to remove the fibrous parts of the parsley stems.
7
Cool.
8
Stir in the buttermilk, bread crumbs and all but one tablespoon of the almonds and adjust seasoning.
9
Pick the leaves from the remaining bunch of parsley and mince them well.
10
Add to the soup.
11
Serve the soup hot or cold, garnished with the parsley zest (recipe below) and, if you desire, a splash of parsley oil.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 onion, chopped, 2 cloves garlic, peeled but whole, 1 teaspoon coriander seeds, 1/4 teaspoon dried chili pepper, and more.

Yes, Parsley 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.

That's it — enjoy your meal!

Parsley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions