Irish Vegetable Soup Recipe — Cherchies Blog (2024)

Happy 2018! Now that the holidays are behind us, I am sure many, like me, have a plethora of leftovers, including vegetables from the vegetable tray. Am I right? Instead of tossing the veggies, dice them up to create this unique, flavorful Irish Vegetable Soup.

Happy 2018! Now that the holidays are behind us, I am sure many, like me, have a plethora of leftovers, including vegetables from the vegetable tray. Am I right? Instead of tossing the veggies, dice them up to create this unique, flavorful Irish Vegetable Soup.

Vegetable soup is very satisfying and full of fresh vegetables and herbs, but not necessarily noteworthy, in my opinion. But travel across the ocean to The Emerald Isle (Ireland), and you will find not only breathtaking countryside with warm and friendly native folk but also delicious vegetable soup presented entirely differently than in the states. Instead of chunky vegetables swimming in a sea of full-bodied broth, the Irish version is a smooth, pureed blend of root vegetables, garlic, herbs, cream, and butter.

There is nothing like travel to cause a bit of culture shock, particularly in the cuisine, but I am rarely shocked by soup! My hubby and I traveled to Ireland last summer to celebrate our 25th Anniversary, and this humble dish graced almost every pub and fancy restaurant throughout the country. I have to admit; I was a bit skeptical at first about pureed vegetable soup, but my husband and I sheepishly smirked at each other and indulged.

Wow! If I had not been in the presence of others, I might have licked the entire bowl clean! It was so tasty and filling that I had to recreate this pool of deliciousness at home!

When I re-created this soup, I thought for sure the texture alone would send my teenagers running, but it didn't! The aroma drew them out of their rooms. "Mom, what smells so good?" "Vegetable soup," I replied. "Would you like to try it? It is Ireland's version." They liked it so much that this soup now makes a weekly appearance in our home.

So, for my version, I used potatoes (sweet or regular), garlic,Cherchies® Garlic Seasoning, celery, parsnips, carrots, onions, and sometimes leftover vegetables, such as broccoli or spinach. And, because you puree the entire batch, even the most discerning vegetable haters might enjoy this dish. It is a great way to get your family to eat more veggies. You need to give this version of vegetable soup a try. It is easy, delicious, and satisfying, and you may never return to the chunkier version again!

Please comment below if you have tried this tasty soup.

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Ingredients

  • 2 Tablespoons (Tbsp.) butter

  • 1 small onion, diced

  • 2 ribs of celery, washed and diced

  • 3 carrots, peeled and diced

  • 1 parsnip, peeled and diced

  • 3 potatoes with skins on, diced (feel free to substitute sweet potatoes)

  • 1 tomato, chopped

  • 1/2 cup spinach (optional)

  • 2 cloves of garlic

  • 1 Tablespoon (Tbsp) Cherchies® Garlic or Cherchies® Garlic'n Herbs Seasoning Blends, divided

  • 1/2 teaspoon (tsp) ground pepper

  • 2 cups vegetable broth (ok to substitute chicken broth)

  • 1/4 cup half & half (substitute fat-free greek yogurt for a lighter version)

  • Blender

Preparation

Add butter, celery, onions, garlic, parsnips, and carrots to a large soup pot or dutch oven. Season with 1 teaspoon (tsp) Cherchies® Garlic or Garlic'n Herbs Seasoning blendand pepper. Sauté the vegetables, until onions are translucent.

Add the vegetable or chicken broth to the pot. Add potatoes,tomato, and rest of the Garlic Seasoning to the soup pot. Throw in some Kale or Spinach of leftover broccoli if you have it on hand (optional). Simmer until potatoes are soft and then add the half and half.

Once vegetables are finished cooking, turn off the stove and allow the soup to cool for five minutes. Now onto the blender. Carefully add the soup ingredients to a blender, making sure to only fill the blender half-full. You may have do a couple of batches. To ensure the hot soup does not explode everywhere, remove the center portion of the blender to allow steam to escape and put a clean towel over top. If you have a blender that is equipped to handle soup, then this step is not necessary. Hold the lid covered with the towel down and puree. Or, wait until the soup has cooled about 20 minutes or so and then puree.

Pour the pureed soup into your favorite soup bowl, serve with bread, and enjoy this tasty version of Ireland's vegetable soup! If you are feeling fancy, carefully add a little half and half and make a fun design. Enjoy!

Irish Vegetable Soup Recipe — Cherchies Blog (2024)

FAQs

Irish Vegetable Soup Recipe — Cherchies Blog? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

How to spice up soup? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

How to season bland vegetable soup? ›

How can I make bland vegetable soup taste better? Depending on your taste pallet, you can boost your soup in a variety of directions. Onion powder, garlic powder, garlic salt, Italian seasonings, Mexican seasonings (or any other cultures). Don't overcook your vegetables, either.

How to add body to vegetable soup? ›

Starchy root vegetables like potato, parsnips, turnips and swede will add body to the soup and turn it into a true meal in a bowl. Using a good-quality stock (or making your own) will enhance the flavour of the soup. Bring stock to the boil when you add it to the soup and then reduce the heat so that it simmers gently.

What gives vegetable soup that depth of flavor? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

Why do you put vinegar in vegetable soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

What can I add to my vegetable soup to give it more flavor? ›

The Best Spices for Vegetable Soup
  1. Black Pepper – Probably the second most commonly used spice in your cabinet. ...
  2. White Pepper – Slightly milder than black pepper. ...
  3. Red Pepper Flakes – Use these alone or in conjunction with other peppers for a burst of flavor and heat.
  4. Cayenne – For a deeper spice and heat.
Jul 11, 2023

What can I add to vegetable soup to add flavor? ›

Suggestions to improve the flavor:
  1. Celery salt or celery seed (preferably ground). ...
  2. White wine vinegar (for acidity and a richer flavor, and pairing with the cabbage and onions)
  3. Dry vermouth or white wine. ...
  4. A jigger of sherry or cooking sherry (the latter has salt, so add it before salting the soup).
Jun 21, 2011

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What not to put in soup? ›

The Worst Things to Put in Your Soup
  1. By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
  2. Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
  3. Juice. ...
  4. Turkey Bacon. ...
  5. Cheese. ...
  6. Croutons.

Can you use Worcestershire sauce in soup? ›

Adding Worcestershire Sauce To Soups

It will work in a broad range of dishes from your favorite French onion soup to velvety tomato bisque. It definitely does a great job of amping up the meaty flavors of a beef stew as well as giving vegetable soups a flavor lift, too.

What seasonings are good in vegetable soup? ›

Boosting Flavor

For more flavor add in more dried herbs (or even triple the amount of dried thyme). Other good herbs to add include basil, oregano, rosemary, marjoram, or Italian seasoning. Another option to add more flavor is to use a homemade chicken stock or vegetable broth.

How do you fix tasteless vegetable soup? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

What thickens vegetable soup? ›

Mash beans, lentils, rice, or bread.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

Should you cook veggies before putting in soup? ›

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

What is the best thickener for vegetable soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How do you make vegetable soup taste better? ›

Some suggestions that I use: 1) add a rind of Parmesan cheese while the soup is bubbling for some additional saltiness. The rind will disintegrate while it simmers, 2) add some diced apple for natural sweetness and texture, 3) add some diced parsnips.

What is the thickener in vegetable based pureed soups? ›

Potatoes naturally thicken this pureed vegetable soup and give it an ultra creamy texture. If you accidentally added too much water to your soup, you can thicken it back up with a cornstarch slurry.

Why do you put lemon juice in vegetable soup? ›

Always Add An Acid To Your Soups

Lemon is arguably even more essential in richer soups like wild mushroom and rice, curried split pea, or even white bean and bacon. This is because the delicate balance of flavor profiles requires that acidic, lemony zing to cut through the fats in the soup.

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