Parsley soup. It freezes well if you don't add the cottage cheese until you are ready to eat it.
Parsley Soup Recipe | Cookthink
Italian "salsa verde" which is a bunch of chopped (finely) parsley, garlic, EVOO, red wine vinegar (3:1 EVOO to vinegar), some anchovie paste, S&P. This freezes well. You don't use the FP for this--you see the parsley floating in in the EVOO. It is great on fish or roasted chicken, toasted garlic bread, seafood.