Irish Vegetable Soup

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!

Ingredients

  • 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

Directions

  1. Get a large stock pot and add your oil over medium heat.
  2. 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.
  3. 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.
  4. Turn the heat off and set your soup aside until cool.
  5. Add your soup to a blender or use an immersion blender to blend until completely smooth.
  6. Add your almond milk and parsley to the stock pot.
  7. Serve with a hunk of bread, salt and pepper, and a pint.

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