Potato and Parsley Soup
by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 71363 times
A traditional Irish soup that warms your heart and fills your tummy! sautéing the garlic and onions in olive oil imparts a characteristic flavour to the soup while the chopped parsley brings out a nice aroma. Puréeing the potato makes the soup thick and sumptuous making it a wonderful meal. Just toast some garlic bread and serve them warm with this soup. Magnificent!
- Heat the oil in a deep non-stick pan; add the onions and garlic and sauté on a medium flame for 2 to 3 minutes or till the onions are translucent.
- Add the potatoes and 2 cups of water and bring to a boil.
- Cover and cook on a slow flame for 10 minutes or till the potatoes are tender, while stirring occasionally in between.
- Add the parsley and cook on a slow flame for another 2 minutes. Keep aside to cool.
- Blend the mixture in a mixer to a smooth purée.
- Combine the purée with 1 ½ cups of water in a deep non-stick pan, add the salt and pepper, mix well and bring to a boil.
- Serve immediately.
Nutrient values per serving
|Vitamin A||130.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||15.1 mg|
|Folic Acid||21.8 mcg|
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