Irish Vegetable Soup

These days the majority of us are spending most, if not all, of our time at home and suddenly the days seem to revolve around meal time! As it looks like this situation is going to continue for the foreseeable future, we need to be focusing on eating healthy, nutritious food as much as possible instead of living on the stereotypical quarantine meals of pasta, pasta and more pasta (although I’m not normally one to badmouth pasta!!).

This soup is so incredibly creamy (without adding any cream!) and is so comforting – a hug in a bowl after another day of working from home!!

This recipe will give you 2 – 3 servings.


  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 3 large potatoes, peeled and diced
  • 600ml chicken or vegetable stock
  • Dash of milk
  • 1 tablespoon olive oil
  • 1 tablespoon butter


  1. Dice all the vegetables to the same size (medium dice).
  2. Heat the olive oil and butter in a pot over low – medium heat. Add the onions and a pinch of salt and leave to soften, stirring every few minutes.
  3. Once the onions are softened add the carrots, potatoes and a little dash of the stock.
  4. Cover the vegetables with a piece of parchment paper (pushed right down on top of the vegetables) and leave to steam for 5 – 10 minutes (stirring occasionally).
  5. Remove the parchment paper and add the stock.
  6. Cover the pot with a lid and leave to simmer for 10-15 minutes, until the vegetables have softened.
  7. If you have a stick blender, go ahead and blend at this stage. If, like me, you do not, leave to cool before blending in a blender (unless you have some fancy blender that allows you to blend hot things).
  8. Pour the blended soup back into the pot (make sure all lumps and pieces are out of the pot first) and add a dash of milk and a little more water if needed to thin the soup.

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