This is a gorgeous, versatile soup that elevates the often overlooked but nutrient-rich parsley to a starring role. Vary the consistency by adding a little less liquid and all of a sudden you have a sauce to use on pasta, roasted veggies, or even a dip.
Serves: 2
=R1=
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 small onion, diced
- 1 tbsp olive oil
- 2 small garlic cloves, chopped
- 1 large potato, skin on & diced into 2cm cubes
- 500mL stock or broth
- 50g parsley, roughly chopped
- 75g rocket, roughly chopped
- ¼ cup hazelnuts, lightly toasted, plus extra to serve
- ½ tsp sea salt, to taste
- Olive oil, to serve
Method
- Place onion and oil in saucepan and sauté over low heat until soft.
- Add garlic and cook for another 2 mins.
- Add potato and cook over medium heat for around 5 mins, stirring frequently.
- Add stock and cook for about 10 mins until potato is just tender.
- Add parsley, rocket, nuts and sea salt and cook for 2 mins until greens are wilted.
- Remove from heat and blitz with stick blender until smooth.
- Serve topped with extra hazelnuts and olive oil.
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