Hearty Irish vegetable soup

I have slightly adapted this very delicious recipe by Donal Skehan.

It contains HEAPS of vegetables, is souper (get it! wink, wink) comforting and a big batch will last in the fridge for 3-5 days! That’s a big plus if you like eating soup during winter, like me.

This is also a warming and nourishing meal to have when you’re sick!

Hearty Irish vegetable soup

INGREDIENTS

• 25g butter

• 2 glugs of olive oil

• 1 onion, peeled and diced

• 1 leek, sliced

• 3 potatoes, peeled and diced (450g)

• 1.5 litres of chicken stock

• 2 medium carrots, diced

• 1 parsnip, peeled and diced

• 4 sticks celery, sliced

• 100ml sour cream or cream

• 200g frozen peas

• Salt and freshly ground black pepper

METHOD

1. Melt the butter in a large, deep saucepan over a medium high heat. Add the onion, leek and potato. Sauté for 5-6 minutes and until they have brightened in colour.

2. Add the stock, carrots, parsnip and celery. Reduce the heat and simmer for 20 minutes or until the vegetables are tender when you press with a fork.

3. Allow to cool slightly and blend using a stick blender.

4. Add the sour cream or cream and peas, and stir to combine.

5. Heat the soup to your desired temperature and season to taste. Serve with sourdough bread and butter, mmmm.