Creamy Parsley Root Soup

This rich & creamy parsley root soup is also made with potatoes and leeks, pureed together with oat cream, making it vegan & absolutely delicious!

Creamy Parsley Root Soup

Preparation time

Cooking time



  • 3 tbsp extra virgin olive oil
  • 400g parsley root (code 2107)
  • 300g potatoes
  • 100g leeks
  • 1 medium onion
  • 4-6 cloves garlic
  • 1ltr vegetable stock
  • 2 bay leaves
  • Oat cream
  • ½ tsp dried thyme
  • salt + freshly cracked black pepper (to taste)
  • Soup toppings/sides to your desire


  1. Peel and roughly chop the root veg.
  2. Cut the leek in half lengthwise and wash well before slicing. Peel and mince the onion and garlic.
  3. Heat the oil up in a large pan, sauté the onion on medium heat until translucent.
  4. Add in the garlic and leek, and keep cooking until they soften. Add in the root veg, stock, thyme and bay leaves.
  5. Bring to the boil, then lower the heat to a simmer. Cover the pot with a lid slightly ajar and let it simmer until the root vegetables are soft.
  6. Remove the bay leaves and add in the oat cream.
  7. Blend the soup until it’s become a velvety puree. Season to taste with salt and freshly cracked black pepper.

Bon Appetite!