Happy St. Brigid’s Day! February 1st, marks springtime in Ireland. After a frigid January with some of the windiest weather I’ve ever experienced (while there at cookery school in 2020), February 1st couldn’t come soon enough. Honestly, it’s like a burst of little flowers sprouting in the grass, buds on the trees and daffodils. An amazing transformation, but still soup weather. And this Irish Vegetable Soup would hit the spot, every time.
Gastropubs and cafes throughout Ireland always had Vegetable Soup on the menu. Made with leeks, carrots, and potatoes (or sweet potatoes for extra beta carotene) it’s loaded with good stuff. Sometimes the soup is pureed, very smooth and velvety (thank you, potato) and sometimes a bit chunkier (I like mine with some texture). And soup is always, always served with the best piece or two of Brown or Soda Bread you ever had! At least that is what I say, every time I have it–pure heaven.
TIPS FOR MAKING IRISH VEGETABLE SOUP
- Make a cartouche, out of parchment paper. It speeds up the simmering of onions. Easy to make, it’s a trick i use often
- If you have a stick blender, great. If not, use your blender; if you want it chunkier, don’t blend it all. I keep the broccoli chunky so it doesn’t discolor the soup
Ingredients for this soup
- You probably have most of them on hand
- I strongly suggest you use a leek in this soup. Leeks make every soup better, I promise!
- Don’t care for one of the vegetables listed for this soup? Swap it for one that you do, or eliminate it all together. This is a very versatile soup, do what you like
- Yes, you can use sweet potato instead of russet, although I don’t think they use them much in Ireland
Irish Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main meal soup
- Method: Stovetop
- Cuisine: Irish
Description
Loaded with veg, this soup is completely comforting, and satisfying. If you want to make it vegetarian, use all olive oil and vegetable stock. If you want, you can sub the cream with buttermilk, which adds a slight tang.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter (Irish butter if you can)
- 1 medium onion, peeled and diced
- 1 leek, well-washed, trimmed, and sliced
- 2 stalks celery, small dice
- 3 garlic cloves, sliced
- 2 carrots, peeled (if not organic) and diced
- 1 parsnip, peeled and diced
- 2 medium russet potatoes, diced, peel if you like, but not necessary*
- 10 thyme sprigs, tied with kitchen twine so you can fish them out later
- 4 cups of chicken stock
- 1/2 cup heavy cream (or buttermilk)
- 2 cups (after chopping) broccoli florets, chopped into small pieces
- Kosher salt and freshly cracked black pepper
Top with Irish Brown Bread crumbs (break up the bread into crumbs, and toss with a little olive oil, salt, and pepper. Toast at 350° for 10-15 minutes until dried out and crispy. Great on salads too!
Instructions
- Melt the oil and butter in a dutch oven over medium-high heat. When the butter stops bubbling, add the onion, leek and celery, and a pinch of salt. Sauté for 5-6 minutes until they become translucent.
- Add the garlic, carrots, parsnip, potatoes, and thyme sprigs. Sauté for about five more minutes with another good pinch of salt (season as you go!). Add 3 cups of the chicken stock*** and lower the heat to a simmer, and cover with a cartouche for about 20 minutes or until the vegetables are tender when you insert a knife. Remove the thyme sprigs.
- Take the pot off the heat, and using a stick blender (or transfer to a large blender**), whiz the soup until smooth.
- Return the pot to the stove, and add the remaining 1 cup of stock and cream. Add the broccoli and heat through until broccoli is tender, about 5 minutes. Season with salt and pepper to taste.
Serve alongside Irish soda bread.
Notes
*To peel or not to peel. I usually peel my veg if they aren’t organic. But if they are, I give them a good scrubbing, no need to peel. The peel is where lots of nutrients are stored, so try and buy organic if you can.
**If using a regular blender, you may need to do this in batches. Only fill the blender half full when whizzing up and super hot foods. Or you may have a hot explosion on your hands!
***To make it vegetarian, use all olive oil and veg stock.
In the picture you show a sweet potatoe b ut in the recipe you say to use a russet potatoe
Hi Lynn, you can most cerainly use either. These soups are made with lots of root veg. I’ve made it both ways, and it’s always delish. Whatever you prefer or have on hand. Thanks for the comment! ☘️
Super easy, and super delicious!