March Soup.





Hello, young Padawan



So, you come home from work and don’t know what to cook, quick and easy? Don’t worry; Aunty Caro takes care of everything, or almost, you’ll still have to follow the recipe and set the table.


March is not quite spring nor quite winter. A kind of middle where you don’t want squash anymore, but where you wouldn’t say no to a nice soup, just to warm up your chilly evenings.


Therefore, in this spirit, we are going to cook a seasonal soup, which sports a beautiful green color, sticks to the stomach, and which you will enjoy. Let’s go.






If you had been told parsley was a superfood, you wouldn’t have spent your pennies on weird berries from the Himalayas or wherever.


Among the most famous aromatics of French cuisine, but not only, parsley is an excellent source of vitamin C, B9, K, minerals such as iron, calcium, and manganese, as well as antioxidants such as flavonoids, lutein, and beta-carotene.


It also has digestive properties, as it stimulates gastric secretions, facilitates digestion, reduces gas, and is finally an effective diuretic, like any good self-respecting superfood-detox-thing.


In other words, if you eat a bit parsley every day, your body will thank you. Long live parsley.





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Curly or flat, your faithful servant will soon be able to sell it, lol!





March soup, with parsley.

for three servings (or two adults and two kids)


1 large leek (white and green)

2 red-skinned potatoes (about 7 oz)

1 bunch of fresh parsley (about 1.7 oz)

1 clove of garlic

2 small yellow onions (or a large one)

1 organic vegetable stock cube

3 tsp. unsalted butter

1/2 tsp. olive oil (so the butter doesn’t brown)

4 cups of water

Madagascar pepper






For those in a hurry: the smaller you cut your vegetables, the faster the cooking will be.


Cut the onions into thin strips after peeling them, cut the leek in half lengthwise, then chop it into thin half-moons, remove the skin and germ from the garlic and cut it into thin strips, peel potatoes and cut into small dice. Finely chop the parsley with love, glory, and beauty, and keep a small sprig, or a cute leaf, for the decoration of each plate.


In your soup maker, food processor, saucepan, or Dutch oven of your choice, place the oil, the butter and add the onions when the butter simmers. Brown them for a minute or two over medium heat. Add the garlic, leek, and potatoes, and continue cooking for 5-7 minutes, still over medium heat.


Add the vegetable stock and the water and cook covered over medium-low heat for about 10-15 minutes. Watch the cooking and stop it as soon as the vegetables are cooked.


Grind everything to your liking, add the finely chopped parsley and some pepper, check if it’s salty enough, and stir well.






In your most beautiful soup plates, mine are on sale here (FYI, the lid is sold separately, ed), drop a few spoonfuls of this magnificent soup, and add the small leaf of parsley for decoration.

For a complete meal, I recommend half a slice of toasted Poilâne bread, with Bleu d’Auvergne, for example, and a few broken walnuts as a topping. You shouldn’t be too unhappy, lol. With a toast of goat cheese, honey and walnuts either.


For the wine, you can start with a light red Burgundy or a Loire wine, like a good white Sancerre.





Here, you can add a square of chocolate at the end of the meal, as dark as possible, and if with that you don’t have a lovely evening, good digestion, and a sweet restful night, my name is no longer Caro!



XO 🌿




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