Cream of Vegetable Soup
On a cold Irish evening, it doesn’t get much better than enjoying a hearty bowl of vegetable soup in front of a roaring hot fire. This soup is packed full of nutritious vegetables and can be frozen if required. It’s also affordable and will help you shake off those winter chills.
Preparation time: 10 Minutes
Cooking time: 45 Minutes
Ideal storage: Refrigerator 2 days / Freezer for 2 monthsServing Suggestions: Brown Bread (p276)
Ingredients
Serves: Four
400g carrots
200g parsnips
400g turnip
400g celery
400g leeks
2 potatoes
2 onions
2 cloves garlic
1 litre vegetable stock (p247)
1 bunch de luibheanna (p46)
100ml fresh cream
Salt and black pepper
Method
1. On a chopping board, peel the carrots, parsnips, turnips and potatoes with a peeler (p38), peel the onion and garlic.
- Chop all the vegetables into medium sized pieces.
- In a large pot, add all the vegetables and bunch de luibheanna, cover with the stock.
- Bring to the boil and allow to simmer for 30 minutes
- Remove the bunch de luibheanna
- Add the cream and stir in.
- Remove from the heat and blend with a hand blender until smooth.
- Season to taste
Food Photography by Anna Nowakowska