Over the winter, my mom and I dove into a new book she received from my aunt for Christmas with some Irish recipes. We’ve been trying to nail down a tasty Irish Vegetable Soup for the LONGEST time with no avail to what it tastes like when we visit the motherland and have a nice bowl of it in the pubs. But this one…wow. The book is called “The Irish Pub Cookbook” by Margaret M. Johnson – definitely give it a looksie.
As a lot of you may know, my dad is from Ireland, so this soup is essential apart of my genetic make up. I go back to Ireland very often and am a proud dual citizen of both Ireland and the US. This soup brings just a little bit of my heritage back to my home.
Anyway, me…attempting to be healthy made my own version of this and it’s DAIRY FREE! YES! Wahoo. So yes – it’s mostly vegetables, all love, and pretty healthy to boot. I have the full recipe for you below. Check it out!
- 1.5 cups of chopped carrots
- 1.25 cups of chopped parsnips
- 2 medium potatoes…chopped
- 1 cup of chopped onion
- 1 chopped leek
- 1/2 tbsp olive oil
- 3 tbsp of parsley
- 4 cups of vegetable broth
- 2/3 cup of unsweetened almond milk
- Get a large stock pot and add your oil over medium heat.
- Add your leak and onions to the pot and set to low heat. Cover and then check on them, stirring occasionally until they’re melted down or totally translucent.
- Add your carrots, parsnips and potatoes to the stock pot and your vegetable broth. Bring to a boil and then put the heat on medium. Cook the vegetables until they are fork tender.
- Turn the heat off and set your soup aside until cool.
- Add your soup to a blender or use an immersion blender to blend until completely smooth.
- Add your almond milk and parsley to the stock pot.
- Serve with a hunk of bread, salt and pepper, and a pint.