Simple Irish Vegetable Soup

"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."
 
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Ready In:
1hr 15mins
Ingredients:
14
Serves:
6-7
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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.
     
  4. Way to spicey (Hot) Would have been really good if I cut the cumin and cayenne to half or less than recomended. Had to throw it down the drain.
     
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