Vegetable Soup – Irish Style

Shared from Allrecipes

Recipe 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!”

Takes 30 minutes (10 for prep and 20 to cook)

Serves 6

198 cals per serving


  • 3 carrots, chopped
  • 3 large russet 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


  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.


Karen’s Notes:

I would use mushroom or vegetable broth instead of water and omit the salt.—irish-style/

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