Description
Creamy Irish Vegetable Soup for Cozy Nights In. This comforting Irish Vegetable Soup is rich, creamy, and perfect for chilly nights, offering wholesome goodness in every bowl.
Ingredients
Scale
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 large carrots
- 1 large leek
- 2 medium yellow onions
- kosher salt
- 3 cloves garlic
- 4 medium to large red skin potatoes
- 2 quarts unsalted vegetable broth
- 2 cups broccoli
- fresh chives
- freshly ground black pepper
Instructions
- In a 5 to 6-quart Dutch oven, melt the butter and olive oil over medium heat until they start to bubble slightly.
- Add the chopped carrots, leeks, and onions along with a sprinkle of kosher salt. Stir well, cover, and let them cook for about 10 minutes.
- Stir in the minced garlic, allowing it to mingle with the other vegetables for about 2 minutes.
- Toss in the halved red skin potatoes and pour in the vegetable broth. Stir well, cover, and bring to a gentle boil.
- Once boiling, add the broccoli florets. Reduce heat, cover, and let it simmer for 20 minutes.
- Carefully blend the soup in batches using a blender or an immersion blender until it reaches a velvety-smooth texture.
- Return the smooth soup to the pot, taste, and season with salt and freshly ground black pepper.
- Ladle the soup into warm bowls, garnishing with black pepper and fresh chives.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 15 mg