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!
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**
Vegetable broth - for all my broths I use better than bouillon
Herbs de Provence
Salt and Pepper
Half and Half cream (optional)
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.
Chop celery, onion, potatoes. Sautee in a stockpot (using a little butter). once almost soft, add garlic until fragrant. Add herbs de provence.
Add roasted veggies to the stockpot.
Cover with brother so that the veggies are about 2 to 3 inches below the broth.
Simmer veggies until entirely soft.
Let soup cool and then blend in a blender until smooth. If it’s too thick to your liking, add more broth.
Bring to a simmer.
Add a generous amount of nutritional yeast to taste.
If desired, add a little bit of cream and stir. Warm through.
Serve with a garnic of dried parsley