This comforting Potato Parsley Bisque offers a rich, velvety texture without any dairy, relying on blended almonds or cashews for creaminess. Earthy red-skinned potatoes provide body, while fresh parsley and a bright squeeze of lemon juice lift the flavors, creating a balanced and vibrant bowl. It’s the perfect warm-up for chilly evenings or a light lunch. Simple to prepare with pantry staples, this soup comes together quickly yet feels indulgent and homemade. Serve it with crusty bread for a satisfying meal thatâÂÂs both nourishing and easy on the wallet.
Potato Parsley Bisque
Description
This comforting Potato Parsley Bisque offers a rich, velvety texture without any dairy, relying on blended almonds or cashews for creaminess. Earthy red-skinned potatoes provide body, while fresh parsley and a bright squeeze of lemon juice lift the flavors, creating a balanced and vibrant bowl. It&# 226;ÂÂs the perfect warm-up for chilly evenings or a light lunch. Simple to prepare with pantry staples, this soup comes together quickly yet feels indulgent and homemade. Serve it with crusty bread for a satisfying meal thatâÂÂs both nourishing and easy on the wallet.Ingredients
Directions
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Blanch the almonds or cashews in boiling water for 30 seconds to loosen the skins.
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Drain the nuts and plunge them into a bowl of ice water to stop the cooking process.
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Drain again and gently squeeze each nut between your fingertips to remove the skins; discard the skins.
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Place the peeled nuts and 1 cup of the vegetable stock into a blender jar.
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Blend the nut and stock mixture on high speed until completely smooth and creamy, about 1 minute.
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Peel and chop the potatoes into 1/2-inch cubes; slice the leeks thoroughly, washing away any dirt.
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In a large pot, combine the chopped potatoes, sliced leeks, and the remaining 4 cups of vegetable stock.
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Bring the pot to a boil over medium-high heat, then reduce to a simmer.
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Cover and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes.
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Stir the blended nut cream, chopped parsley, lemon juice, salt, and black pepper into the pot.
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Return the soup to a gentle simmer and cook for 2 minutes, stirring often, to combine flavors.
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Transfer the soup to a food processor or use an immersion blender to puree until smooth and velvety.
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Taste and adjust seasoning if necessary, then serve immediately in warm bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 3086.8kcal
- % Daily Value *
- Total Fat 330.1g508%
- Saturated Fat 47.2g237%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 32.3g11%
- Dietary Fiber 10.0g40%
- Sugars 3.5g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock if the soup has thickened too much.
Substitutions: You can use unsweetened almond milk or cashew milk instead of making your own nut cream for a quicker version. Leeks can be replaced with onions if preferred.
Tip: For extra richness, stir in a tablespoon of vegan butter or olive oil after blending.
