IRISH VEGETABLE SOUP RECIPE RECIPES

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VEGETABLE SOUP - IRISH STYLE RECIPE | ALLRECIPES



Vegetable Soup - Irish Style Recipe | Allrecipes 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     Vegetable Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

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, CarbohydrateContent 45.2 g, FatContent 0.4 g, FiberContent 7 g, ProteinContent 5 g, SaturatedFatContent 0.1 g, SodiumContent 53.5 mg, SugarContent 5.8 g

ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…



Roast Chicken and Vegetable Soup Recipe | Sainsbury's Reci… image

Our roast chicken and vegetable soup recipe makes the perfect one-pot meal. Warming, nourishing and comforting; give this or any of our soup recipes a try.

Provided by Sainsbury's

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

olive oil
onion, finely chopped
leftover cooked roast carrots, parsnips and potatoes, roughly chopped
cloves garlic, finely chopped
fresh thyme leaves, washed and picked
chicken stock, made with 1 chicken stock cube
leftover roast chicken, shredded
Juice of 1 lemon
half fat crème fraîche, to serve
white baguette, torn to, serve

Steps:

  • Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

    Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

    Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

Nutrition Facts : Calories 302 calories, FatContent 10.1 grams, SaturatedFatContent 3.3 grams, SugarContent 9.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 26.2 grams, FiberContent 8.3 grams, ProteinContent 22.5 grams

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