Prep 15 mins
Cook 1 hr
It seems every house in Ireland has a pot of this soup on the boil. Each family with it's own recipe. It is cheap, delicious and filling. I devised this version through trial and error, but it is always a favourite with anyone i serve it to. You can replace the chicken stock with vegetable stock to serve as vegetarian. This is not set in stone, so adjust as you see fit.
- 3 good size carrots (chopped)
- 2 leeks (roughly chopped, green and white)
- 1 stalk celery, plus any leaves on bunch (chopped)
- 1 bunch roughly chopped parsley
- 4 -5 chicken stock cubes
- 3 -4 vegetable bouillon cubes
- 1 -2 teaspoon ground thyme
- 1 teaspoon ground sage
- 1 1⁄2 teaspoons cayenne pepper
- 1 teaspoon ground cumin
- 1 cup broken pasta
- salt and pepper
- boiled potato, , about 1.5 each person (, about 1.5 each person)
- Place carrots, leek, parsley, celery and soup mix (optional) in stock or soup pot.
- Cover with cold water just so all veg are floating.
- Bring to boil, and add stock cubes, and spices.
- Simmer until vegetables are very soft.
- Taste and season, adjust flavour as per your taste.
- If adding pasta, do this now and boil until pasta is well cooked.
- Serve with potatoes in warm bowls.
- Whole boiled potatoes are traditionally placed in soup at time of serving.
We would make this in our house passed down from the Irish side of the family. We made it with a ketchup base and meat bone instead of the chicken and beef boullion and without the cumin Add the potato last so they don't get too soft.
This is a good soup. I left out the leeks and used one small white onion, no cayenne pepper, and I added one can of drained pinto beans. I'll be making this again. Thanks for the new recipe!
Feel free to reduce the spice. I like it spicy. You can also always add more water. Its a versatile soup so adjust as you see fit. Hope this helps anyone in future.