Irish Vegetable Soup

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings: 6
Calories: 180
Description

A smooth, comforting Irish vegetable soup made with simple everyday vegetables gently simmered until tender, then blended into a creamy, warming bowl. Perfect for beginners and ideal for a quick lunch or light dinner.

Ingredients
  • 25 g butter
  • 1 onion diced
  • 1 leek sliced
  • 3 potatoes peeled and diced
  • 1.5 litres vegetable stock
  • 2 carrots diced
  • 1 parsnip diced
  • 4 celery sticks sliced
  • 100 ml cream optional
  • 200 g frozen peas
  • Sea salt and freshly ground black pepper
Instructions
    Melt the butter and soften the vegetables
  1. 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.
    2. Add the stock and remaining vegetables
  2. 2
    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.
    3. Blend until smooth
  3. 3
    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.
    4. Add the peas and warm through
  4. 4
    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.
    5. Season and serve
  5. 5
    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.
Note

You can use olive oil instead of butter for a dairy free version.
Fresh peas can be used in place of frozen, add them at the end and heat gently.
Canned peas work as well, add them right before serving so they do not over soften.
If the soup seems too thick after blending, add a splash of stock to loosen the texture.
If you prefer a chunkier soup, hold back a cup of cooked vegetables before blending and stir them in afterwards.

Keywords: soup
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