We've had another cold blast of winter weather this past week, so of course that sets me back into soup weather straight away! I try to always make one big "soup of the week" for meal planning throughout Winter and Autumn. This week it was my favourite irish pub soup, which contains an array of hearty root vegetables, which nourishes the body through a cold spell. It also brings back wonderful memories of Ireland, sitting down at a little round table with a bowl of hearty soup and thick cut brown bread to the side.
I've written out my own version of this soup, using ingredients from my own edible garden, the soup is usually not a super thick soup, but sits in the middle of thick and thin, the vegetables naturally creamy enough for the soup to stand on its own. A little dob of cream and finely chopped parsley on top finish it off nicely enough. Thick bread is recommended to dip into this nutritious soup.
Hot tip: Celeriac makes this soup thicker (like pictured), celery will make soup thinner in consistency. All depends on how you like your soup.
- 150gms celariac or celery stalks and leaves
- 150gms carrots
- 100gms leeks white area only
- 1 brown onion
- 2 cloves garlic
- 30ml oil
- 60ml white wine
- 150gms parsnip
- 250gms potato
- vegetable stock / paste
- lemon juice
- In oil fry off leeks, onion, garlic, carrots and potato.
- Add wine and rest of vegetables and cook down for 3 minutes
- Add 1 litre vegetable stock and cook till vegetables are tender.
- Add salt and pepper to taste and blend together.
- Add a squeeze of lemon to finish.
- Garnish with cream and finely chopped parsley.
I've also added a Thermomix version of this recipe to the Recipe Community online, so that it may be saved to your Cookidoo account. I've been using a Thermomix for nearly twelve years and find it so useful for whipping up soups and processing my vegetable to make nourishing food from scratch.