Imagine the comforting aroma of onions and garlic sautéing gently in olive oil, filling your kitchen with warmth.
There’s something about Irish Vegetable Soup that feels like a hug in a bowl—simple to make and wonderfully cozy.
As the carrots, potatoes, and cabbage simmer slowly, they transform into a hearty, flavorful blend that’s both satisfying and nourishing.
Join me, and let’s bring this soothing dish to life together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 chopping board
- 1 sharp knife
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 large potatoes, peeled and diced
- 1 small head cabbage, shredded
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Irish Vegetable Soup, here’s a suggested timeline:
Preparation and Cooking Timeline:
- Reading and Preparation (5 minutes)
- Review the recipe and gather all ingredients and equipment.
- Prep Work (15 minutes)
- Chop the onion, mince the garlic, slice the carrots and celery, dice the potatoes, and shred the cabbage.
- Cooking (45 minutes)
- 0-5 minutes: Heat olive oil in a large pot over medium heat.
- 5-10 minutes: Add chopped onion and minced garlic to the pot and sauté until soft.
- 10-15 minutes: Stir in sliced carrots and celery, cook for a few more minutes.
- 15-20 minutes: Add diced potatoes and shredded cabbage to the pot.
- 20-25 minutes: Pour in vegetable broth and bring to a boil.
- 25-30 minutes: Add salt, black pepper, and dried thyme to the soup.
- 30-60 minutes: Reduce heat to low and let the soup simmer for 30 minutes.
- Final Touches (5 minutes)
- 60-65 minutes: Stir in chopped fresh parsley and cook for an additional 5 minutes.
- Resting Time (10 minutes)
- 65-75 minutes: Remove the pot from heat and let the soup rest before serving.
- Serving (5 minutes)
- 75-80 minutes: Use a ladle to serve the soup into bowls.
This timeline includes time for reading, preparation, cooking, resting, and serving, ensuring a smooth cooking process.
Adjust the timing slightly based on your personal pace and preferences.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté until soft.
Stir in the sliced carrots and celery and cook for a few more minutes.
Add the diced potatoes and shredded cabbage to the pot.
Pour in the vegetable broth and bring the mixture to a boil.
Add salt, black pepper, and dried thyme to the soup.
Reduce the heat to low and let the soup simmer for 30 minutes.
Stir in the chopped fresh parsley and cook for an additional 5 minutes.
Remove the pot from heat and let the soup rest for 10 minutes before serving.
Use a ladle to serve the soup into bowls.
Serving Tips
- Crusty Bread: Serve with a warm slice of crusty bread to soak up the flavorful broth.
- Irish Soda Bread: Pair with traditional Irish soda bread for an authentic Irish meal experience.
- Cheese Platter: Complement the soup with a cheese platter featuring Irish cheddar for added richness.
- Side Salad: Add a revitalizing side salad with mixed greens and a light vinaigrette for a balanced meal.
- Herb Butter: Spread some herb-infused butter on your bread for an extra layer of flavor.
Storage
To store Irish Vegetable Soup, let it cool completely.
Then transfer it to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat before serving.
Freezing
To freeze Irish Vegetable Soup, cool it completely.
Then transfer to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
To reheat Irish Vegetable Soup, use a pot over medium heat.
Stir occasionally until warmed through.
Alternatively, microwave in a covered bowl.
Stir halfway to guarantee even heating.
Final Thoughts
Irish Vegetable Soup is a comforting dish that brings warmth and nourishment with every spoonful.
It’s a versatile recipe that allows you to adjust seasonings and add extra ingredients like barley or lentils for additional heartiness.
This soup isn’t only easy to make but also a great way to enjoy a variety of vegetables in one meal.
Whether you prefer a chunky or smooth texture, you can customize it to your liking.
Remember to let the soup rest for a few minutes after cooking to allow the flavors to meld together beautifully.
With this recipe, you can enjoy a taste of Irish tradition in your own kitchen.
Frequently Asked Questions
What Are the Nutritional Benefits of Irish Vegetable Soup?
You’re getting a vitamin-packed meal with Irish Vegetable Soup. It offers fiber from cabbage and potatoes, vitamins A and C from carrots, and antioxidants from garlic. The broth’s low-calorie, hydrating nature makes it a healthy choice.
Can I Make This Soup in a Slow Cooker?
Yes, you can adapt this soup for a slow cooker. Sauté onion and garlic first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Are There Any Suitable Substitutions for Cabbage in This Recipe?
You can substitute cabbage with 2 cups of chopped kale or spinach. Make certain to add them in the last 10 minutes of cooking to retain texture. Adjust seasoning as kale may alter the soup’s flavor profile.
Is This Soup Suitable for a Vegan Diet?
Yes, the soup’s suitable for a vegan diet. Make certain you use vegetable broth and avoid any non-vegan toppings. Focus on precise slicing techniques for uniform cooking. Adjust seasoning to enhance flavors without compromising dietary preferences.
How Can I Add More Protein to This Soup?
You can enhance protein by incorporating 1 cup of cooked lentils or chickpeas. Stir them into the simmering soup for the last 15 minutes. Consider adding 1/2 cup of quinoa for an additional protein boost.
Irish Vegetable Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 chopping board
- 1 sharp knife
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 2 carrots sliced
- 2 stalk celery sliced
- 2 large potatoes peeled and diced
- 1 small head cabbage shredded
- 6 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until soft.
- Stir in the sliced carrots and celery and cook for a few more minutes.
- Add the diced potatoes and shredded cabbage to the pot.
- Pour in the vegetable broth and bring the mixture to a boil.
- Add salt, black pepper, and dried thyme to the soup.
- Reduce the heat to low and let the soup simmer for 30 minutes.
- Stir in the chopped fresh parsley and cook for an additional 5 minutes.
- Remove the pot from heat and let the soup rest for 10 minutes before serving.
- Use a ladle to serve the soup into bowls.
Notes
