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Irish Vegetable Soup
Cindy Harvey

Irish Vegetable Soup

Irish Vegetable Soup is the kind of dish that proves simple ingredients can create something truly special. Rooted in the heart of Ireland’s rich culinary tradition, this soup brings together humble vegetables like potatoes, carrots, parsnips, celery, and onions, slowly simmered to develop deep, comforting flavor. Every spoonful is hearty, nourishing, and satisfying—perfect for warming up on a chilly day.
What makes this soup so beloved is its rustic simplicity. There’s no need for complicated techniques or hard-to-find ingredients—just fresh vegetables, a good broth, and time to let everything meld together. The result is a thick, wholesome soup with a naturally rich taste and a soft, velvety texture from the tender root vegetables.
Often served with crusty bread or a slice of buttered soda bread, Irish Vegetable Soup is both filling and deeply comforting. It’s the kind of meal that feels like it’s been passed down through generations—simple, honest, and made to be shared.
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Prep Time 20 minutes
Cook Time 35 minutes
5 minutes
Total Time 1 hour
Servings: 4 people
Course: Soup
Cuisine: Irish
Calories: 265
Ingredients Equipment Method

Ingredients
  

  • 2 parsnips peeled and chopped
  • 2 turnips peeled and chopped
  • 3 carrot peeled and chopped
  • 2 celery stalks chopped
  • 1 onion diced
  • 1 potato chopped
  • 4 cups vegetable stock
  • 1/2 cup heavy whipping cream
  • 2 tbsp olive oil divided
  • salt and pepper to taste

Equipment

  • 1 Cutting Board
  • 1 Sheet Pan
  • 1 Dutch Oven
  • 1 Immersion Blender
  • 1 Measuring Cup
  • 1 Peeler
  • 1 Wooden Spoon

Method
 

  1. Peel and chop parsnips, turnips, potato and carrots. Chop celery and dice onion.
    Irish Vegetable Soup
  2. Place parsnips, turnips and carrots on a sheet pan and drizzle with olive oil, salt and pepper. Cook at 400℉ until soft and caramelized.
    Irish Vegetable Soup
  3. In a Dutch oven, add olive oil, onions and celery. Cook until tender. Add in 4 cups of vegetable stock and potatoes and bring to a boil. Once potatoes are soft, add in the sheet pan vegetables. Remove from heat and mix together with immersion blender. Once combined, add in heavy whipping cream and salt and pepper to taste.