Irish Vegetable Soup

Melt the butter and soften the vegetables

1. Melt the butter in a large saucepan over medium high heat until it looks glossy and lightly foamy. Add the onion, leek, and potatoes. Cook for 5 to 6 minutes, stirring often, until they turn lightly golden and smell sweet. This gentle browning helps build depth of flavour and creates a richer base for the soup.

Add the stock and remaining vegetables

1. Pour in the vegetable stock, then add the carrots, parsnip, and celery. Bring the pot to a gentle simmer, lower the heat, and cook for about 20 minutes. The vegetables should feel soft and tender when pierced with a fork. Allow them to take their time as small lumps soften naturally as they cook.

Blend until smooth

1. Remove the pot from the heat and blend using an immersion blender until the soup becomes smooth and velvety. If using cream, add it now and blend again. The mixture may look loose at first, it thickens as it stands, and the cream helps create a silky finish.

Add the peas and warm through

1. Return the pot to low heat and stir in the peas. Let them warm in the soup for a few minutes until they turn bright green and tender. They add sweetness and freshness without needing long cooking.

Season and serve

1. Taste the soup and season with salt and pepper until the flavours feel balanced and warm. Serve immediately with warm soda bread or crusty bread for a simple, comforting meal.