Irish Vegetable Soup Recipe

Introduction

Irish Vegetable Soup is a comforting, hearty dish packed with fresh vegetables and rich flavors. It’s a perfect bowl of warmth for chilly days, simple to prepare and naturally wholesome.

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 large carrots, roughly sliced (peeled or unpeeled)
• 1 large leek, rinsed and roughly sliced
• 2 medium yellow onions, roughly sliced
• Kosher salt
• 3 cloves garlic, minced
• 4 medium to large red skin potatoes, cut into 6 large pieces
• 2 quarts unsalted vegetable broth
• 2 cups broccoli florets
• Fresh chives, snipped
• Freshly ground black pepper

Instructions

1. Step 1: Melt the butter and olive oil in a 5 to 6 quart Dutch oven over medium heat.
2. Step 2: Add carrots, leek, onion, and 1 teaspoon salt. Stir, cover, and cook for 10 minutes, stirring occasionally until softened.
3. Step 3: Stir in the minced garlic and cook for 2 more minutes. Then add potatoes and vegetable broth. Stir, cover, and bring to a boil.
4. Step 4: Once boiling, add broccoli, reduce heat to low, cover, and cook for 20 minutes or until all vegetables are tender.
5. Step 5: In batches, ladle the soup into a high-powered blender. Remove the lid’s center plug, cover with a kitchen towel, and puree until smooth. Alternatively, use an immersion blender directly in the pot.
6. Step 6: Pour the pureed soup back into the pot. Taste and adjust seasoning with salt and freshly ground black pepper.
7. Step 7: Serve in bowls, garnished with extra black pepper and snipped fresh chives.

Tips & Variations

• Use an immersion blender for easier pureeing directly in the pot, saving cleanup time.
• Add a splash of cream or milk for a richer texture if desired.
• Try swapping broccoli with kale or spinach for a different green vegetable twist.
• Use homemade vegetable broth for enhanced flavor depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply replace the butter with extra olive oil or a vegan butter alternative to keep it fully plant-based.

Can I add other vegetables to the soup?

Absolutely. Root vegetables like parsnips or celery can be added along with the carrots and potatoes to vary the flavor and texture.

Irish Vegetable Soup Recipe

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★★★★★

4.6 from 789 reviews

• Author: anna
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This classic Irish Vegetable Soup is a comforting and creamy blend of hearty potatoes, fresh broccoli, carrots, leek, and onions, simmered in vegetable broth and pureed to silky perfection. Topped with fresh chives and a touch of black pepper, it’s a warming and nutritious meal perfect for any time of year.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 large carrots, roughly sliced
• 1 large leek, rinsed of sand and roughly sliced
• 2 medium yellow onions, roughly sliced
• 3 cloves garlic, minced
• 4 medium to large red skin potatoes, cut into 6 large pieces
• 2 cups broccoli florets
• Fresh chives, snipped

Liquids and Fats

• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 quarts unsalted vegetable broth

Seasonings

• Kosher salt, to taste (about 1 teaspoon for cooking plus more for seasoning)
• Freshly ground black pepper, to taste

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Instructions

1. Heat the fats: Melt the butter and olive oil in a 5 to 6 quart Dutch oven over medium heat to create a flavorful base for your soup.
2. Sauté the aromatics: Add the carrots, leek, and onion to the pot with 1 teaspoon of kosher salt. Stir and cover, cooking for 10 minutes while occasionally stirring until the vegetables are softened.
3. Add garlic and potatoes: Stir in the minced garlic and cook for 2 minutes. Then add the cut potatoes and vegetable broth. Stir to combine, cover, and bring the mixture to a boil.
4. Simmer with broccoli: Once boiling, add the broccoli florets, reduce heat to low, cover, and let simmer for 20 minutes or until all vegetables are tender.
5. Puree the soup: Working in batches, ladle the vegetables and broth into a high-powered blender. Remove the center plug from the blender lid and cover with a kitchen towel for ventilation. Puree until smooth. Alternatively, you can use a stick blender directly in the pot to puree the soup.
6. Season and finish: Return the pureed soup to the pot, then season with additional kosher salt and freshly ground black pepper to your taste.
7. Serve: Ladle the warm soup into bowls and garnish with freshly snipped chives and extra black pepper before serving.

Notes

• If using a blender, blend the soup in batches to avoid overfilling and potential spills; always cover the lid with a towel to prevent splatters.
• The soup can be stored in an airtight container in the refrigerator for up to 4 days.
• To make this soup vegan, substitute butter with additional olive oil or a plant-based butter alternative.
• For a smoother texture with less work, use an immersion stick blender directly in the pot.
• Adjust salt and pepper seasonings at the end to accommodate dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Irish

Keywords: Irish vegetable soup, creamy vegetable soup, broccoli potato soup, leek soup, healthy vegetable soup, vegetarian Irish recipe