Parsley Soup
⏳ Time
35 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Serve the soup with toasted white bread drizzled with olive oil and sprinkled with thyme.
Ingredients
- Onion - 2 pieces
- Potato - 2 pieces
- Carrot - 1 piece
- Tomatoes - 2 pieces
- Parsley - 3 bunches
- Garlic - 6 cloves
- Toasted Cumin Seeds - a pinch
- Coriander essential oil - to taste
- Wheat Flour - 1 tablespoon
- Lime - 1 piece
- Salt - to taste
- Dried Chamomile - 0.1 oz
Step by Step guide
Step 1
Soak all the parsley in cold water to wash it well. Both the leaves and stems of the parsley will be needed for the soup, and they should be added separately.
Step 2
Chop one onion coarsely and add it to boiling water (1–1.5 liters). Cook the soup over medium heat.
Step 3
Finely chop the second onion and sauté it with water in a pan over medium heat. Add a little water as needed until the onion becomes very soft, almost dissolved.
Step 4
Chop the potatoes and add them to the pot with the onion. Next, add the coarsely chopped carrot.
Step 5
Now finely chop the parsley stems, dice the tomatoes, and garlic. Add them to the pot.
Step 6
Add cumin, coriander, and a little thyme to taste.
Step 7
To the onion that is simmering in the pan, add 1–2 tablespoons of flour and mix until almost homogeneous. Pour the resulting 'paste' into the cooking soup.
Step 8
Chop the parsley leaves and add them to the soup.
Step 9
Next, add the lime juice and salt the soup to taste. Bring to a boil and then you can turn it off.
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