Recipe by Steo
"'Brata' is Irish for flag and 'pota' is pot. This winter warming vegetable soup is called flag soup because when you cut the vegetables up it makes the colors of the Irish flag. The French call it 'mirepoix,' the Italians 'soffrito.' Either way, it makes a lovely soup for those chilly winter days. Serve with crusty bread rolls."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
white onions, diced
3 large stalks
1 1/2 quarts
salt and ground black pepper to taste
Good- helps my low fat diet.
Delicious! My family loved it!
I'm sorry, none my family liked this. I followed to a T and just after I saw the sage amount I questioned myself whether to add or not to add? I added it, because the submitter says 3 TBSPs....but I think it's wrong. The sage is way way over powering and pungent, and you could taste the sweetness of the carrots over it, which made it rather a weird soup that was in-edible. Sorry...not something I'd make or recommend again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pota Brata (Irish Flag Soup)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 21
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Now here’s what we should be eating for St. Patrick’s Day!
This simple lamb stew is too good to eat just once a year.
This classic stew is hearty, easy, and delicious.