Go Back
–+ servings
Irish Vegetable Soup

Hearty Irish Vegetable Soup for Cozy Comforting Nights

A nourishing Irish Vegetable Soup, perfect for chilly evenings with a blend of fresh vegetables. Ideal for comforting nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Irish
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter Substitute with margarine or plant-based butter for vegan.
  • 2 tablespoons olive oil Any neutral oil works well as a substitute.
  • 2 medium yellow onions Can replace with shallots for a milder taste.
  • 1 large leek Rinse well to remove dirt; green onions can be used if unavailable.
  • 2 large carrots Feel free to substitute with parsnips for a different flavor.
  • 3 cloves garlic Fresh cloves are preferred, but garlic powder can be used.
  • 1 teaspoon kosher salt Adjust to taste.
For the Vegetables
  • 3 cups red skin potatoes Yukon gold or white potatoes can be used as alternatives.
  • 1 cup broccoli Can be omitted or replaced with spinach.
For the Broth and Seasoning
  • 6 cups unsalted vegetable broth Opt for low-sodium broth to control salt content.
  • 1 teaspoon freshly ground black pepper Adjust based on preference.
For Garnishing
  • 2 tablespoons fresh chives Green onions can be used as an alternative.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter and add 2 tablespoons of olive oil in a Dutch oven over medium heat. Add 2 large carrots, 1 large leek (rinsed), and 2 medium yellow onions, all chopped. Sprinkle in 1 teaspoon of kosher salt and cover, cooking for about 10 minutes until softened.
  2. Uncover and stir in 3 cloves of minced garlic, cooking for an additional 2 minutes until fragrant.
  3. Add 3 cups of diced red skin potatoes and 6 cups of unsalted vegetable broth, stir, cover, and bring to a rolling boil for 5–7 minutes.
  4. Once boiling, reduce the heat to low, add 1 cup of broccoli florets, and let it simmer for 20 minutes until all vegetables are tender.
  5. Carefully puree the soup in batches until smooth, return it to the pot and stir to combine.
  6. Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with fresh chives and serve hot.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 45mgCalcium: 50mgIron: 1mg

Notes

Choose fresh, seasonal vegetables for the best flavor. Store in an airtight container for up to one week or freeze for up to six months.

Tried this recipe?

Let us know how it was!