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–+ servings
Irish vegetable soup in a bowl with spoon
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Homemade Irish Vegetable Soup

Irish vegetable soup is a hearty and warming winter soup made with root vegetables. Pure goodness in a bowl!
Course Soup
Cuisine Irish
Keyword vegetable soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 137kcal
Author Saima Zaidi

Equipment

  • Instant pot 6 quart DUO or large saucepan
  • Immersion blender or regular blender

Ingredients

  • 2 tbsp butter
  • 3 garlic cloves chopped
  • 1 white onion small, chopped
  • 3 potatoes medium-sized, peeled and chopped
  • 2 carrots medium-sized, chopped
  • 1 turnip small, peeled and chopped
  • 2 leeks chopped
  • 2 celery stalks chopped
  • ½ tsp sea salt adjust to taste
  • ½ tsp black pepper freshly ground
  • 5 cups vegetable broth
US Customary - Metric

Instructions

Preparation

  • Chop all the vegetables and keep them aside.

Cooking (Instant Pot)

  • Press sauté (norma) and add the butter. When the butter melts, add the garlic and onions and sauté for 1 minute.
  • Add the rest of the vegetables, salt and pepper. Pour in the vegetable broth too.
  • Cancel sauté and lock the lid. Make sure the steam release vent is on 'sealing'. Press the pressure cooker button (high) and set the timer to 6 minutes. When the timer beeps, wait for 5 minutes and release the pressure. Remove the lid.
  • Using an immersion blender, puree the soup until it is smooth. Serve hot.

Cooking (Stovetop)

  • Put a large saucepan on medium heat and add the butter. When the butter melts, add the garlic and onions and sauté for 1 minute.
  • Add the rest of the vegetables, salt and pepper. Pour in the vegetable broth too.
  • Allow the soup to come to a boil. Lower the heat and cook until the veggies soften completely (about 25-30 minutes).
  • Using an immersion blender, puree the vegetables in the liquid until thick and smooth. Serve hot.

Notes

  1. If you don't have an immersion blender, use your regular blender. Make sure the soup is not hot though. You might have to blend it in two batches.
  2. Serve the soup with some warm bread. 
  3. For more serving suggestions and storage, look at the body of the post. 
  4. To make the soup vegan or dairy-free, swap the butter for the cooking oil of your choice. 

Nutrition

Serving: 1cup | Calories: 137kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1024mg | Potassium: 651mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4326IU | Vitamin C: 32mg | Calcium: 57mg | Iron: 2mg