Parsley Green Soup for Cold Winter Days
Growing up, my dad had an awesome recipe from his Belgian mother that makes use of all that parsley in the garden. A few leeks and potatoes too.
It’s a very simple soup, known to the Belgians as ‘green soup’. This was a soup that was, and maybe still is, used when one was sick, and just starting on the road to recovery. Much like we use chicken noodle soup here. When I’ve had a bad bout of the flu, this is what I crave, right here.
High in potassium, iron, and other minerals and vitamins, as you might imagine, it packs a wallop of goodness for sore, scratchy throats, achy sweats, and feverish symptoms.
- Fill an 8 l-L or 2 gallon stock pot half full of cold water
- Grate 2 potatoes with thin skins
- 1-2 leeks chopped fine
- 1-2 carrots peeled and grated
- One onion chopped fine
- 3-4 cloves garlic chopped fine
- 4 large, and I mean large, handfuls of parsely washed and chopped. When added to the pot, it should initially be almost to the top of the pot.
- Some sea salt to taste (Remember, real sea salt has 82-84 trace elements and minerals that your body needs)
- Tablespoon of olive oil
Bring this all to a boil, turn down to a simmer for half an hour or so till vegetables and parsley are soft and mashable.
Now if you want to spice this up with other seasonings, chillies, or what have you be my guest. We always had ours rather plain, because when one is sick, often plainer flavors are more soothing and easy to handle.
To make this smooth and creamy, use an immersion blender or blend in batches in a regular blender to turn into a creamy soup.