Here’s a traditional Irish vegetable soup recipe that’s warm, hearty, and full of classic flavors. It’s often creamy and made with simple root vegetables, perfect with a slice of brown bread.
Irish Vegetable Soup
Ingredients:
2 tablespoons butter (or oil for vegan option)
1 large onion, chopped
2 leeks, cleaned and sliced
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 parsnip, peeled and diced
1 small turnip (swede/rutabaga), peeled and diced
1 stick of celery, chopped
1 liter (about 4 cups) vegetable stock
250 ml (1 cup) whole milk or cream (use oat milk or omit for dairy-free)
Salt and pepper, to taste
Fresh parsley or chives for garnish (optional)
Instructions:
Sauté the vegetables
In a large pot, melt the butter over medium heat. Add the onion, leeks, and celery. Cook for 5–7 minutes until softened.
Add root vegetables
Stir in the carrots, potatoes, parsnip, and turnip. Cook for another 5 minutes, stirring occasionally.
Simmer
Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for about 25–30 minutes, until all vegetables are very soft.
Blend
Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a blender. For a rustic version, you can leave it chunky.
Add creaminess
Stir in the milk or cream, then gently reheat (don’t boil). Season with salt and pepper to taste.
Serve
Ladle into bowls, garnish with chopped fresh herbs if desired, and serve with Irish brown bread.
