Best 3 Irish Vegetable Soup Recipes

In the realm of hearty and comforting meals, Irish vegetable soup stands tall as a culinary gem. This traditional Irish dish, also known as "vegetable broth" or "coddle," is a symphony of flavors and textures that embodies the essence of Irish cuisine. With its humble origins in rural Ireland, this soup has evolved into a beloved staple, enjoyed by families and celebrated in local pubs across the country.

In this comprehensive guide to Irish vegetable soup, we embark on a culinary journey to explore its rich history, delve into its variations, and provide you with three distinct recipes that cater to diverse dietary preferences. From the classic rendition brimming with an array of vegetables to a vegan and gluten-free version, each recipe offers a unique twist while staying true to the core elements that define this iconic soup.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE SOUP - IRISH STYLE

Vegetable Soup - Irish Style image

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

Provided by COLMRYAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

3 carrots, chopped
3 large potatoes - peeled and cubed
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 leek, sliced
½ onion, chopped
¼ cup dry potato flakes
salt and pepper to taste
1 cup water, or as needed

Steps:

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.
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.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 45.2 g, Fat 0.4 g, Fiber 7 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 53.5 mg, Sugar 5.8 g

IRISH VEGETABLE SOUP

IRISH VEGETABLE SOUP image

Categories Vegetable

Number Of Ingredients 11

Ingredients

4 tablespoons Kerry Gold butter
1 small onion
Bunch leeks
2 parsnips, peeled and sliced
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups chicken stock
3 tablespoons finely cut Italian parsley
¼ teaspoon salt
1/8 teaspoon pepper
2/3 cup half and half

Steps:

Place 4 tablespoons of Kerry Gold unsalted butter in a large pot and sauté 1 small onion, sliced leeks (white part only) and garlic cloves. Do not let them brown. Add parsnips, carrots, potatoes and chicken stock. Let them cook for 25-30 minutes covered. Add 3 tablespoons of finely cut flat leaf (Italian) parsley, salt, pepper, thyme and sage. Puree in batches and return to pot. Add half and half. Reheat and serve.

IRISH ROOT VEGETABLE AND SQUASH SOUP RECIPE

Irish Root Vegetable and Squash Soup Recipe image

Provided by Maudie30

Number Of Ingredients 13

Ingredients

1 large onion chopped
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 sticks celery, chopped
1 small sweet potato, peeled and chopped
1/2 butternut or similar squash, peeled and chopped
2.5 oz orange lentils, rinsed under running cold water
1 oz grams butter
2 pts vegetable stock
1/2 red chili, de-seeded and chopped
1 inch piece fresh root ginger, peeled and chopped
1 tablespoon chopped fresh thyme
2 tablespoons cream

Steps:

On a low heat, cook the onions in the butter in a large heavy bottom saucepan until they have started to soften and turn opaque in color, about 8-10 minutes. Add the vegetables, along with the chili and ginger, and cover with the stock, (you may need a little extra stock depending on the size and shape of your saucepan), ideally all your vegetables should be totally immersed with about 2 inches extra stock. Simmer the soup until the vegetables are fully cooked. Then, immediately add the well-rinsed lentils, bringing back to a simmer and cooking for a further 8-10 minutes by which stage the lentils should have burst and are cooked. Remove from the heat, add the freshly chopped thyme and liquidize until smooth, you may need to thin out with a little bit of extra stock, a couple of tablespoons of cream is also a lovely addition for a slightly richer texture and flavor.

Tips:

Use fresh, seasonal vegetables. This will give your soup the best flavor and nutritional value.
Don't be afraid to experiment with different vegetables. There are many delicious vegetables that can be used in Irish vegetable soup, so feel free to mix and match until you find a combination that you love.
Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
Simmer the soup for at least 30 minutes. This will allow the flavors to develop and meld together.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Irish vegetable soup is a hearty, flavorful, and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make a delicious pot of Irish vegetable soup that your whole family will love.