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!

Ingredients:

  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)

Directions:

  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