Vegetable Soup - Irish Style

Vegetable Soup - Irish Style

21 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  COLMRYAN

“A thick vegetarian soup made from a selection of fresh vegetables. Suitable for any time of the year but designed for an Irish winter!”

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Adjust Servings

Original recipe yields 6 servings



  1. Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to a boil and cook until the vegetables are tender. Drain off water and puree vegetables in a blender or using a stick blender.
  2. Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.

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Reviews (21)

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Although this recipe is a nice soup it is not traditional irish veg soup. In Ireland we never would blend any part of traditional vegetable soup, we cut the veg up to desired size before adding. Also this soup starts with first making home made stock using either a beef bone or chicken carcass. Then all the vegetables are added and left to simmer and near end you add seasoning. Potato is not used as a vegetable in soup. It is served with a whole boiled potato placed in bowl.



I hate being the first reviewer, but here goes nothing. This has a good flavor to it in spite of the lack of seasoning. I had never used parsnips, turnips, or leeks before but I would use them all again after this. I would not, however, put all of a stew in the blender again. I wish I had only blended half of the stew so that there would still be some texture to it. It came out more like a root vegetable mash than a stew or soup. I cook the vegetables in chicken broth instead of water and didn't drain off anything. I still needed to use several cups of water to to turn this into anything resembling "soup". I made this for St. Paddy's day dinner but no one ate much of it. It looked unappealing and probably should have less carrots or carrots cooked separately so that the color looks less like orange-y mud. Be sure to watch the veggies closely as they cook so that they don't brown. It was tasty though and shows some real potential for alteration.



Excellent soup:) - the changes I made were that I added red lentils, barley, split peas, garlic, and used chicken stock instead of water. Also I only part pureed so that it was creamy but still partially chunky - more like a soup than a stew.

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Amount Per Serving (6 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 45.2 g
  • 15%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 118 mg
  • 5%

Based on a 2,000 calorie diet



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Irish Root Soup


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