Sunday Soups: Irish Vegetable

Well, you guys asked for it so here it is! The first post in a sunday soups series on the blog. Yes, I know it’s tuesday and I had whole heartedly planned on having this ready for Sunday, but I had a deadline to meet and so my personal blog post was put on hold!

Nonetheless, here she is. My rendition of Irish Vegetable Soup.

When my husband and I were travelling around Ireland 5 years ago, we spent the full two weeks camping at various spots throughout Ireland and any time we stopped for lunch in a quaint town I would get the soup of the day which 9 times out of 10 was vegetable and damn, the Irish certainly made a good vegetable soup. When we returned I had planned on recreating it, but it always slipped my mind until recently!

So, with St Patricks day this weekend I finally made my own take on this tasty soup.

If you give the recipe a try, let me know in the comments below what you thought of it!


  1. Even amounts of the following veggies depending on the amount of soup you want to make. **note, you can add and omitt veggies based on your preferences. I would have added cauliflower too but I was all out**

    • carrots

    • celery

    • zuchini

    • potatos

    • garlic

    • onion

  2. Vegetable broth - for all my broths I use better than bouillon

  3. Herbs de Provence

  4. Salt and Pepper

  5. Olive oil

  6. Nutritional yeast

  7. Half and Half cream (optional)


  1. Chop carrots, and zuchini (and cauliflower if using it) and add to a large bowl. drizzle with olive oil, and season with salt and pepper. Toss the veggies so that they are evenly coated. preheat oven to 450 degrees and line a baking sheet with parchment paper. Once the oven is heated, put the veggies in for 15 - 20 mins.

  2. Chop celery, onion, potatoes. Sautee in a stockpot (using a little butter). once almost soft, add garlic until fragrant. Add herbs de provence.

  3. Add roasted veggies to the stockpot.

  4. Cover with brother so that the veggies are about 2 to 3 inches below the broth.

  5. Simmer veggies until entirely soft.

  6. Let soup cool and then blend in a blender until smooth. If it’s too thick to your liking, add more broth.

  7. Bring to a simmer.

  8. Add a generous amount of nutritional yeast to taste.

  9. If desired, add a little bit of cream and stir. Warm through.

  10. Serve with a garnic of dried parsley