This vibrant green soup has a smooth-as-velvet texture without dairy, while the star ingredient–flat-leaf parsley–makes it a powerhouse of good nutrition. Parsley is rich in a volatile oil thought to inhibit tumor growth and neutralize carcinogens, while its abundant flavonoids are great anti-oxidants. This simple soup is low in calories but big on taste, good health, and sensuous appeal.
Imagine sipping a bowl of it, garnished with fresh chive flowers, on a terrace overlooking the first flowers of a garden in Provence. Bees hum. Birds sing. Everything looks, tastes, and smells like spring. Read the recipe here:
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
1 large Yukon Gold potato, peeled and diced
4 cups good-quality vegetable broth
5 cups (loosely packed) Italian flat-leaf parsley, excluding stems (about 2 large bunches)
Sea salt and freshly-ground black pepper, to taste
For garnish: croutons, chive flowers, snipped fresh herbs, a drizzle of extra-virgin olive oil, or a grating of fresh Parmesan cheese
1. In a large heavy-bottomed soup pot over medium-low heat, heat the olive oil, then add onion and garlic. Cover and allow to cook about 3 minutes, stirring a few times, until the onion is softened. Add potato and broth and increase heat to high, bringing mixture to a boil.
2. Cover and reduce heat to medium and simmer about 10 minutes, until potato is tender. Remove cover, add parsley and cook 2 minutes, until parsley has wilted.
3. Puree soup in a blender or food processor in batches, or use a handheld immersion blender, until smooth. Season with salt and pepper to taste.
4. Serve in individual bowls, topped with one of the optional garnishes, if desired.
Inspired by a recipe in Body and Soul magazine (May, 2006).