Michelle's Freefrom Parsley and Potato Soup

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

Could not be more simple – or more delicious if you like parsley...

Serves 6


  • 2 medium onions, peeled & chopped
  • 450g / 1lb old potatoes, scrubbed & cut in large pieces
  • 4 large handfuls of flat or curly parsley
  • 2.5 litres / 1.5 pints gluten & wheat-free stock
  • salt & pepper


  1. Put the onions, potatoes and ⅔ of the parsley, with its stems, and the stock into a large pan.
  2. Bring slowly to the boil and simmer for 30 minutes.
  3. Purée in a processor and season to taste with salt & pepper.
  4. Chop the remaining parsley finely.
  5. Add to the soup before serving.

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