Best Vegetable Soup Irish Style Recipes

IRISH ROOT SOUP

Irish Root Soup image

A hearty potato soup that goes great with soda bread and an Irish stout.

Provided by Erin Roberts

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup butter
1 large yellow onion, chopped
2 leeks, white and pale-green parts only, rinsed and coarsely chopped
4 cloves garlic, smashed
1 stalk celery, cut into chunks
4 cups vegetable stock
5 potatoes, peeled and cubed
1 cup vegetable stock
1 ¼ cups sliced baby carrots
3 tablespoons chopped green onion
¾ cup heavy cream
salt and ground black pepper to taste
6 tablespoons shredded Cheddar cheese

Steps:

Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
Season with salt and pepper; top with Cheddar cheese to serve.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 45.8 g, Cholesterol 69.8 mg, Fat 22.2 g, Fiber 6.6 g, Protein 8.3 g, SaturatedFat 13.5 g, Sodium 544.3 mg, Sugar 7.6 g

SIMPLE IRISH VEGETABLE SOUP

Simple Irish Vegetable Soup image

It seems every house in Ireland has a pot of this soup on the boil. Each family with it's own recipe. It is cheap, delicious and filling. I devised this version through trial and error, but it is always a favourite with anyone i serve it to. You can replace the chicken stock with vegetable stock to serve as vegetarian. This is not set in stone, so adjust as you see fit.

Provided by angelina ballerina

Categories Vegetable

Time 1h15m

Yield 6-7 serving(s)

Number Of Ingredients 14

Ingredients

3 good size carrots (chopped)
2 leeks (roughly chopped, green and white)
1 stalk celery, plus any leaves on bunch (chopped)
1 bunch roughly chopped parsley
4 -5 chicken stock cubes
3 -4 vegetable bouillon cubes
1 -2 teaspoon ground thyme
1 teaspoon ground sage
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 cup broken pasta
salt and pepper
water
boiled potato, , about 1.5 each person (, about 1.5 each person)

Steps:

Place carrots, leek, parsley, celery and soup mix (optional) in stock or soup pot.
Cover with cold water just so all veg are floating.
Bring to boil, and add stock cubes, and spices.
Simmer until vegetables are very soft.
Taste and season, adjust flavour as per your taste.
If adding pasta, do this now and boil until pasta is well cooked.
Serve with potatoes in warm bowls.
Whole boiled potatoes are traditionally placed in soup at time of serving.

Nutrition Facts : Calories 99.9, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.4, Sodium 803, Carbohydrate 20.4, Fiber 2.3, Sugar 3.2, Protein 3.5