Parsley soup

This vibrant, simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.

I am normally a matzo ball soup person — it is tradition. But to change things up a bit this year I wanted to incorporate something from the seder plate and decided to go with Parsley Soup, extra healthy and light enough to leave room for the main course.

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It’s worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.

This beautiful vivid green soup is made with sauteed leeks, simmered with parsnips and stock, and blended with parsley to a creamy puree.

This Immune Boosting Chickpea and Parsley Soup is one way to fight off cold and flu season! It’s flavorful, satisfying and easy to make

Velvety fresh parsley soup with meatballs: powerful stuff! Do you have an enormous bunch of parsley in your pantry? This is the perfect recipe!

You really will need a good six bunches to make this intense, but moreish, bright green soup.

This Polish Dill Soup (Zupa Koperkowa) has a light and flavorful broth that features the bright, tangy flavor of fresh dill. It's the perfect remedy for a cold day.

Super green and exploding with vitamins, minerals, and FLAVOR! Keto, gluten free, and dairy free option too!

This Roasted Garlic Potato Soup has only a handful of humble ingredients like fresh parsley, chunky potatoes, and sweet roasted garlic. A soup full of flavor and a warmth that will keep you toasty on colder evenings.