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Vegetable Soup - Irish Style
SUBMITTED BY:
COLMRYAN
"A thick vegetarian soup made from a selection of fresh vegetables. Suitable for any time of the year but designed for an Irish winter!"
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 carrots, chopped
3 large potatoes - peeled and cubed
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 leek, sliced
1/2 onion, chopped
1/4 cup dry potato flakes (optional)
salt and pepper to taste
1 cup water, or as needed
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DIRECTIONS
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.
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REVIEWS
Reviewed on Mar. 18, 2006 by
BREATHE_IN_DREAMS
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BREATHE_IN_DREAMS
Mar. 18, 2006
I hate being the first reviewer, but here goes nothing. This has a good flavor to it in spite of the lack of seasoning. I had never used parsnips, turnips, or leeks before but I would use them all again after this. I would not, however, put all of a stew in the blender again. I wish I had only blended half of the stew so that there would still be some texture to it. It came out more like a root vegetable mash than a stew or soup. I cook the vegetables in chicken broth instead of water and didn't drain off anything. I still needed to use several cups of water to to turn this into anything resembling "soup". I made this for St. Paddy's day dinner but no one ate much of it. It looked unappealing and probably should have less carrots or carrots cooked separately so that the color looks less like orange-y mud. Be sure to watch the veggies closely as they cook so that they don't brown. It was tasty though and shows some real potential for alteration.
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16 users found this review helpful
I hate being the first reviewer, but here goes nothing. This has a good flavor to it in spite...
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Reviewed on Apr. 12, 2006 by
paidi
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paidi
Apr. 12, 2006
Excellent soup:) - the changes I made were that I added red lentils, barley, split peas, garlic, and used chicken stock instead of water. Also I only part pureed so that it was creamy but still partially chunky - more like a soup than a stew.
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9 users found this review helpful
Excellent soup:) - the changes I made were that I added red lentils, barley, split peas,...
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Reviewed on Aug. 23, 2007 by Kate
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Kate
Aug. 23, 2007
Just got back from a trip to Ireland and this didnt taste anything like the soup I had several times while there. The color and texture was right, but this seems like an unfinished recipe. I substitued range free chicken broth for the water, but that wasnt enough and I ended up having to add a bunch of seasonings in order to give this soup some flavor. It seems like it's got potential, but it would be nice to have some additional instructions as far as seasoning. I compared to a few other recipes on the internet and ended up adding chicken boullion, cumin, thyme and sage. It helped alot.
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2 users found this review helpful
Just got back from a trip to Ireland and this didnt taste anything like the soup I had several...
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Reviewed on Jan. 24, 2007 by mbr
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mbr
Jan. 24, 2007
I loved this recipe! Just got back from Ireland and it tasted exactly like the soup we had there. Instead of water, I used chicken broth and I also added a little (maybe 1/4 cup) of cream. Served it with parmesan scones.
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1 user found this review helpful
I loved this recipe! Just got back from Ireland and it tasted exactly like the soup we had...
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Reviewed on Dec. 30, 2006 by
Jay
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Jay
Dec. 30, 2006
A good and filling soup. I took the suggestion and only pureed half. I like some big chunks of potato in mine so I used large potatoes and also some baby new potatoes. I also cooked in some whole shallots to add a little zing - be sure to take these out though, a whole boiled shallot isn't too nice! :). Overall a tasty soup.
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1 user found this review helpful
A good and filling soup. I took the suggestion and only pureed half. I like some big chunks of...
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Reviewed on Dec. 19, 2006 by
Susy B
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Susy B
Dec. 19, 2006
Great taste even though I couldn't find parsnips. First time I've ever used leeks and I really like them. My only complaint is the texture. I will puree only half next time. Served with dark beer and Irish soda bread.
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1 user found this review helpful
Great taste even though I couldn't find parsnips. First time I've ever used leeks and I really...
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Reviewed on Dec. 11, 2006 by COOKINGFOR7
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COOKINGFOR7
Dec. 11, 2006
This was good and filling. Followed a suggestion and added barley and split peas. Also added about 1/2 lb beef stew meat (in small pieces). A bit bland, but extra garlic and seasoned salt helped with that. Kids opinions varied - 2 came back for seconds, 1 could hardly finish her first helping.
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1 user found this review helpful
This was good and filling. Followed a suggestion and added barley and split peas. Also added...
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Reviewed on Apr. 5, 2008 by
MOORWIL
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MOORWIL
Apr. 5, 2008
I made some of the changes suggested by other reviewers: using chicken stock to simmer the vegetables, no potato flakes but adding about 1/2 cup barley, and pureeing about 2 cups of the soup (not the whole thing). I've been using a seasoning of a mixture of organic herbs. With that added, no other seasonings are necessary and the soup is delicious!
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0 users found this review helpful
I made some of the changes suggested by other reviewers: using chicken stock to simmer the...
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Reviewed on Nov. 24, 2007 by coley797
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coley797
Nov. 24, 2007
This recipe is pretty good- but I found it didn't exactly match that Irish Soup I had been missing. Instead of some of the veggies in the recipe, I added broccoli, which I found to be the key ingredient in the Irish soups I had had.
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