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Parsley Soup

Parsley Soup

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. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons extra virgin olive oil
  • 2 leeks, thoroughly rinsed and chopped
  • 2 garlic cloves, minced
  • 2 parsnips, diced (or parsley root, celery root, or even carrots)
  • 1 teaspoon kosher salt or to taste
  • 2 large bunches fresh flat-leaf parsley, coarsely chopped
  • ¼ cup dry white wine
  • 2 cups water


1. Heat evoo in a medium pot over medium-high heat Add leeks and sauté for about 5 minutes until they soften. 

2. Add garlic and parsnips and cook another 5 minutes. Add parsley, wine, and water and simmer, covered, until parsley is wilted.

3. Puree soup in a blender, or with an immersion blender, until smooth. If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them. Reheat if necessary.