Vegetable Soup - Irish Style Recipe -
Vegetable Soup - Irish Style Recipe
  • READY IN 30 mins

Vegetable Soup - Irish Style

Recipe by  

"A thick vegetarian soup made from a selection of fresh vegetables. Suitable for any time of the year but designed for an Irish winter!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 04, 2008

Although this recipe is a nice soup it is not traditional irish veg soup. In Ireland we never would blend any part of traditional vegetable soup, we cut the veg up to desired size before adding. Also this soup starts with first making home made stock using either a beef bone or chicken carcass. Then all the vegetables are added and left to simmer and near end you add seasoning. Potato is not used as a vegetable in soup. It is served with a whole boiled potato placed in bowl.

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.

Sep 27, 2010

Why would you thorow out hte water the veg cooked in? and then add fresh water with no flavour This has all the vegetable vitamins you boiled out

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.

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.

Dec 18, 2009

Made this for Thanksgiving this year. I used kosher salt, omitted the pepper, added garlic and only pureed have the soup for an even mixture of chunky and smooth. Got great reviews. When I reheated the soup I sometimes added butter to my individual serving. I think a tangy cheese would go nicely. What I have in the end probably isn't Irish though.

Mar 16, 2009

I left out the potato flakes and added some barley instead. I also only half pureed so some of the veggies were still there. I thought it was very good though a little lacking in spice. Next time I make it I think I will use vegetable broth instead of water to correct that. I enjoyed it, as a vegetarian I would never use chicken broth so all the reviews that suggest meat ingredients are missing the vegetarian part of the recipe. I know it isn't authentic Irish food but that's because it's changed up for vegetarians.


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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