Clean Eating Parsley Root Soup

A delicious root soup recipe.


  • 11 oz. /300 grams parsley roots in small chunks
  • 7 oz./200 grams potatoes in small cubes
  • 7 oz./200 grams leeks in small chunks
  • 35 oz./1 liter vegetable broth
  • 11 oz./300 ml plant milk
  • 1 tablespoon vegetable oil (rapeseed oil or olive oil)
  • some nutmeg, freshly grinded
  • some parsley, hacked
  • salt, pepper


  1. Heat oil in a large saucepan.
  2. Add leeks and fry for two minutes.
  3. Add parsley root chunks and potato cubes and let it steam for another minute.
  4. Pour vegetable broth into the saucepan and let it come to a boil.
  5. Reduce heat to simmer.
  6. Cover and cook for 20 minutes or until the potatoes are soft.
  7. Remove from heat.
  8. Stir in milk and blend with a hand mixer.
  9. Season with nutmeg, salt, and pepper.
  10. Let it simmer again at low heat for three minutes (but do not boil).
  11. Garnish with some parsley.