A 100 grams of Parsley is only 36 calories. It contains 15% potassium, 13% dietary fiber, 168% Vitamin A, 13% calcium, 221% Vitamin C, 34% Iron, 5% Vitamin-B6 and 12% Magnesium.
Personally, I don't like parsley because of it's strong flavour. But it tastes better when it is blanched like this Parsley soup and potato adds the extra taste to it.
| Nutritional Information (Approx) | (per serving) | ||
| Energy | 125 | Calories | |
| Fat | 16 | % | |
| Carbohydrate | 2 | % | |
| Dietary Fiber | 12 | % | |
| Sodium | 3 | % | |
| Vitamin A | 0 | % | |
| Vitamin C | 0 | % | |
| Calcium | 0 | % | |
| Iron | 0 | % | |
| Protein | 2.4 | Grams | |
| Sugar | 5.3 | Grams | |
| Ingredients | |
| Oil/butter | 1 tsp |
| Onion chopped | 1 |
| Green chillies chopped (optional) | 3 |
| Potato chopped | 1 |
| Parsley | quantity of your choice |
| Water | 4 cups |
| Salt | to taste |
| Pepper powder | 1/2 tsp |
| Lemon juice (optional) | 1 tsp |
Melt butter/ add oil in a pan. Add chopped onion and green chillies and fry for a while.
Add chopped potatoes and fry for a minute or 2.
Add a cup of water and cook till the potato gets soft.
In a pot of boiling water, add cleaned parsley and let it stay in for about 2 minutes.
Remove the pot from heat, drain the hot water and add cold water/ice cold water quickly. This help parsley to retain it's bright green colour.
Once the potato is cooked, remove the mixture from heat and let it cool.
Once the mixture is cool, add blanched parsley and grind/blend them to a fine paste.
Usually, you can filter the paste to make it look good. But it is better not to filter and lose all that nice fibre from parsley.
Pour the mixture to a pot under heat and add the remaining water. Add salt and bring it to boil.
Add pepper powder and boil the mixture for another 3-4 minutes.
Serve hot with a drop of lemon juice.
