Parsley Week: Vegetable Soup

Hi! I’m a bit late in posting this, but I’m going to post Cilantro recipes tomorrow and Wednesday to make up for it. So, Vegetable Soup; a classic, simple dish that is easy to make and totally customizable. I used carrots, cauliflower and kale in my soup, but you can use broccoli, peas, corn, beans, the list goes on and on. When the zucchini in my garden is ready I’m for sure using it in this recipe! Parsley works really well in this soup as a flavour enhancer. I also used some chives just to brighten things up;) Here’s the recipe for my vegetable soup!

Vegetable Soup

Serves: 3-4

Total Time: 1 hour


  • 1 clove of garlic, minced
  • 1/2 a white onion, diced
  • Water
  • 1/2 tsp ground thyme
  • 2 cups chopped kale (I used Dino)
  • 2 cups cauliflower florets
  • 1/2 cup chopped carrots
  • 1 L vegetable broth (or 938ml to be exact)
  • 1/2 tsp salt
  • 1/2 cup chopped parsley
  • A few chives, chopped
  • Pepper to taste


  1. Grab a large pot and put enough water in it so that it just covers the bottom. Place over medium heat.
  2. Once the water is hot, put the garlic and onion in the pot and cook until translucent, about 6-8 minutes. If the water evaporates, add a little bit more.
  3. Add the thyme and stir, cooking for a couple more minutes.
  4. Dump the kale, cauliflower, carrots, broth and salt into the pot and bring to a boil, then reduce to a simmer, cover and cook for about 25-30 minutes, until the kale is wilted and carrots and cauliflower are soft.
  5. At this point, you can add in the parsley and chives, then simmer for another 5 minutes.
  6. Season with salt and pepper to taste.
  7. Enjoy!

So yeah, tomorrow is that start of cilantro week! Hope you liked using parsley;)

Yours Truly,


Parsley Week: Spiced Up Hummus

Hello again! My parsley plant is flourishing and so I used it in another delicious recipe: Spiced Up Hummus. This Hummus is where it’s at! It has tons of fresh parsley, lemon juice, and mediterranean spices. Hummus is great as a dip, a spread, or a sauce type thingy on bowls. I like eating it with crackers and veggies. And in wraps. And in veggie bowls. So basically all of the above. Anyways, here’s the recipe for my Spiced Up Hummus!

Spiced Up Hummus

Serves: 4

Total Time: 10 minutes


  • 1 can chickpeas, drained and rinsed
  • Juice of half a lemon
  • 1 clove of garlic
  • 1/3 cup packed parsley
  • 1 tsp cumin
  • 1 tsp nutmeg
  • 1 tsp Chili Powder
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • Salt to taste
  • 1/3 cup olive oil


  1. In a blender or food processor, blend everything but the olive oil until combined but still chunky.
  2. With the blender on medium speed pour in the olive oil. Continue to blend the hummus until smooth.
  3. Store in the fridge.

Hope you enjoy this hummus recipe! I’m still in the process of experimenting with the final parsley recipe of the week, but it should come out soon;)

Yours Truly,