Irish Vegetable Soup – just scrape it up

Irish Vegetable Soup is a simple and rustic soup made with potatoes, carrots, onions, leeks, and broccoli simmered in broth and mashed until smooth. Garnish with plenty of freshly ground black pepper and sliced ​​chives and serve with sliced ​​Irish brown bread. Makes 15 cups or about 10 (1-1/2 cup) servings.

I love a good soup recipe. And if it’s as simple as this one-pot gem, well? i will love it even more I found this recipe on TikTok late last year. I had never had such a pureed vegetable soup and was immediately fascinated. After making it, I knew I was going to share it on SS and add it to my St. Patrick’s Day recipe repertoire.

What is Irish Vegetable Soup?

It’s a humble soup of potatoes, carrots, onions, and leeks (broccoli is optional) simmered in vegetable broth and mashed until velvety smooth. Served with plenty of freshly ground black pepper. It’s even more comforting when served with a slice of freshly baked brown bread.

To be honest, it doesn’t have to be St. Patrick’s Day to enjoy this soup.

To make this Irish Vegetable Soup you will need:

• butter – Adds fat for frying and flavors the soup. If you’re vegan, use olive oil instead.
• olive oil – Adds fat for frying and flavors the soup.
• carrots – Gives the soup a subtle sweetness.
• yellow onions – Adds a sweet and subtle onion flavor to the soup.
• Leek – Gives a distinct sweet and onion taste.
• kosher salt – Helps soften the vegetables and improves the flavor of this soup.
• Garlic – Adds a distinct, bold flavor.
• Red skin potatoes – Gives this soup butter a creamy texture after pureeing.
• vegetable broth – I used unsalted vegetable broth. A low-sodium or unsalted chicken broth can be substituted.
• broccoli – Adds color and flavor to this soup.
• freshly ground black pepper – Adds some subtle bite and flavor.
• sliced ​​chives – For a dash of color and a delicate onion flavor – to serve. (Optional)

Fry the vegetables:

In a 5 or 6 quart Dutch Oven, place 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat.

To do this, add 2 roughly chopped carrots, 1 large leek (cleaned and sliced) and 2 chopped yellow onions with a teaspoon of kosher salt. These don’t have to be perfect because you’ll be pureeing the soup later.

Stir to coat in butter. Cover and cook for 10 minutes, stirring occasionally, until slightly tender.

Next add the garlic, stir and cook for 2 minutes.

Then add 4 medium to large red-skinned potatoes. I cut each potato lengthwise in half and then in thirds.

Simmer Vegetables:

Pour in 2 liters (8 cups) of unsalted vegetable stock.

Stir, cover and bring to a boil over high heat.

After cooking, reduce heat to minimum and add 2 generous cups of broccoli. Stir, cover and cook over low heat for 20 minutes.

The soup is ready when the vegetables are soft.

Pureed Soup:

Working in batches (because this makes a lot of soup), scoop veggies and broth into a high speed blender. Secure the lid and remove the center plug before covering with a clean kitchen towel.

Puree until velvety. I poured this into an 8 cup measuring cup and then pureed the second batch.

Alternatively, you can also use a hand blender and puree the soup directly in the pot. (I just think my Vitamix does a better job of smoothing things out)

Put the soup back in the pot. Reheat if needed and season with kosher salt and freshly ground black pepper. For me I used 2 teaspoons of salt, but taste and season to taste.

Ladle the soup into bowls and garnish with a generous amount of freshly ground black pepper and some fresh chives.

It’s also incredible when served with freshly baked Irish brown bread. The texture of this soup is so perfect and the flavor is earthy but light and subtly sweet from the carrot and leek. The broccoli flavor is subtle and the freshly ground black pepper gives this soup that extra something.

How long does Irish vegetable soup keep in the fridge?

If stored properly in an airtight container (or containers) it will last 1 week in the fridge.

Can You Freeze Irish Vegetable Soup?

Yes! This soup can be portioned into freezer-safe containers or resealable storage bags and stored in the freezer for up to 6 months. Just warm up on low and slowly.

Enjoy! And if you try this Irish Vegetable Soup recipe, let me know! Take a picture and tag me chirp or instagram!

Recipe adapted from Sarah Kenney on TikTok.