Simple Irish Vegetable Soup
Warm, hearty, and effortlessly comforting, this Simple Irish Vegetable Soup is a nod to traditional Irish cooking at its finest. Brimming with wholesome vegetables like carrots, parsnips, leeks, and potatoes, this recipe transforms pantry staples into a velvety, richly flavored soup that's both nourishing and satisfying. A hint of dried thyme and a bay leaf infuse aromatic depth, while a swirl of optional heavy cream adds an indulgent touch. Perfectly suited for chilly days, this one-pot wonder is ready in under an hour and can be served chunky for a rustic feel or blended smooth for a classic finish. Garnished with fresh parsley and paired with crusty bread or traditional Irish soda bread, this easy vegetable soup is the ultimate comfort food. Ideal for meal-prepping or feeding a family, this recipe brings the cozy charm of Ireland straight to your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium onion
- 1 medium leek
- 2 stalks celery stalk
- 3 medium carrot
- 1 medium parsnip
- 2 medium potato
- 6 cups vegetable stock
- 0.5 teaspoons dried thyme
- 1 bay leaf
- 0.25 cup heavy cream (optional)
- to taste salt
- to taste black pepper
- 0.25 cup chopped parsley (for garnish)
Instructions
Peel and dice the onion, carrots, parsnip, and potatoes into small, even chunks. Thinly slice the leek and celery stalks.
In a large pot, melt the butter over medium heat.
Add the onion, leek, and celery to the pot. Sauté for about 5 minutes until softened but not browned.
Add the carrots, parsnip, and potatoes to the pot. Stir well to coat the vegetables in the butter.
Pour in the vegetable stock and add the dried thyme and bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until all the vegetables are tender.
Remove the bay leaf and use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer a more rustic texture.
Stir in the heavy cream if using, and season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped parsley before serving.
Serve hot with crusty bread or Irish soda bread for a complete and comforting meal.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 6727 mg | 292% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 53.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 733 mg | 56% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5488 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
