Looking for a hearty, comforting, and nutritious meal? This Irish Vegetable Soup is the answer! Packed with fresh vegetables, aromatic herbs, and a rich broth, this soup is a staple in Irish cuisine. Whether you’re warming up on a chilly day or simply craving a wholesome dish, this recipe is easy to make and full of flavor. Let’s dive into this delicious and satisfying soup!
Why You Will Love Making This Recipe
This Irish Vegetable Soup is a winner for so many reasons. First, it’s incredibly comforting. The combination of fresh vegetables, savory broth, and aromatic herbs creates a soup that’s warm, hearty, and satisfying.
Second, it’s healthy and nutritious. Packed with vitamins, minerals, and fiber, this soup is a great way to enjoy a balanced meal. Plus, it’s customizable—add your favorite veggies or adjust the seasoning to suit your taste.
Finally, it’s easy to make. With minimal prep and cooking time, you can have a pot of homemade soup ready in no time. Whether you’re cooking for your family or meal prepping for the week, this recipe is sure to be a hit.
Ingredients
- 2 tbsp olive oil or butter
- 1 large onion (chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 2 medium potatoes (peeled and diced)
- 1 leek (cleaned and sliced)
- 4 cups vegetable or chicken broth
- 1 cup cabbage (shredded)
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper (to taste)
- Optional: fresh parsley or chives (for garnish)
Equipment Used
- Large pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
Directions & Instructions
- Sauté the Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the onion, carrots, celery, and leek. Sauté for 5-7 minutes until softened.
- Add Potatoes and Broth: Stir in the diced potatoes, thyme, parsley, bay leaf, salt, and pepper. Pour in the vegetable or chicken broth and bring to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Add Cabbage and Peas: Stir in the shredded cabbage and frozen peas. Cook for another 5-7 minutes until the cabbage is tender and the peas are heated through.
- Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Remove the bay leaf and serve warm, garnished with fresh parsley or chives if desired.
Nutritional Information
This Irish Vegetable Soup is a healthy and satisfying meal. Per serving (1 bowl), it contains approximately:
- Calories: 180
- Fat: 5g
- Carbohydrates: 30g
- Protein: 5g
- Sugar: 6g
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Creamy Version: Blend half of the soup for a creamy texture, then mix it back in.
- Protein Boost: Add cooked chicken, beef, or lentils for extra protein.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for heat.
Frequently Asked Questions
1. Can I freeze this soup?
Yes! Let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat on the stovetop or microwave.
2. Can I use other vegetables?
Absolutely! Add zucchini, parsnips, or turnips for extra variety.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat before serving.
Pro Tips By Elisa
- Use fresh, seasonal vegetables for the best flavor.
- Don’t overcook the vegetables to keep them tender but not mushy.
- Add a splash of cream or coconut milk for a richer texture.
Serving Suggestions
Serve this Irish Vegetable Soup with a slice of crusty bread, a sprinkle of fresh herbs, or a dollop of sour cream. It’s perfect for a cozy dinner, lunch, or meal prep!
Irish Vegetable Soup: A Hearty, Comforting, and Nutritious Dish
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 2 tbsp olive oil or butter
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 medium potatoes peeled and diced
- 1 leek cleaned and sliced
- 4 cups vegetable or chicken broth
- 1 cup cabbage shredded
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Optional: fresh parsley or chives for garnish
Instructions
- Sauté the Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the onion, carrots, celery, and leek. Sauté for 5-7 minutes until softened.
- Add Potatoes and Broth: Stir in the diced potatoes, thyme, parsley, bay leaf, salt, and pepper. Pour in the vegetable or chicken broth and bring to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Add Cabbage and Peas: Stir in the shredded cabbage and frozen peas. Cook for another 5-7 minutes until the cabbage is tender and the peas are heated through.
- Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Remove the bay leaf and serve warm, garnished with fresh parsley or chives if desired.