Parsley soup

I am normally a matzo ball soup person — it is tradition. But to change things up a bit this year I wanted to incorporate something from the seder plate and decided to go with Parsley Soup, extra healthy and light enough to leave room for the main course.

This vibrant, simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It’s worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.

This creamy parsley root soup is made of parsley root, potatoes, leeks and oat cream!

This Immune Boosting Chickpea and Parsley Soup is one way to fight off cold and flu season! It’s flavorful, satisfying and easy to make

Check out this creative list of 25 parsley recipes ! From salads and soups to main courses and sides, this vibrant herb plays a key role.

Super green and exploding with vitamins, minerals, and FLAVOR! Keto, gluten free, and dairy free option too!

What I am about to say should not be misconstrued as a complaint: Copenhagen is hot. Like, temperature hot. This time of year I am almost always in Canada enjoying the summer sun and consistently high temperatures, so I had forgotten that this city could […]

You really will need a good six bunches to make this intense, but moreish, bright green soup.

Whether you're a vegan or just trying to cut back on meat and dairy.