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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Season and finish: Return the pureed soup to the pot, then season with additional kosher salt and freshly ground black pepper to your taste.
- 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
