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Irish Vegetable Soup

Irish Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 1 leek, white and light green parts only, sliced
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and cut into 1-inch chunks
  • 1 medium parsnip, peeled and diced
  • 4 cups vegetable stock
  • 1 cup whole milk
  • Salt and freshly cracked black pepper, to taste
  • Small handful fresh parsley, chopped, for serving

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, leek, and celery; cook, stirring often, for 6 minutes until softened.
  2. Add carrots, potatoes, parsnip, and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until vegetables are tender.
  3. Remove from heat. Puree soup with an immersion blender until smooth. Return to low heat, stir in milk, and season with salt and pepper.
  4. Ladle into warm bowls, top with parsley and black pepper. Serve immediately.

Notes

For a chunkier texture, reserve about 1 cup of vegetables before blending and stir back in. The soup thickens as it sits; thin with a splash of stock or milk when reheating.