Name: Northern Irish Vegetable Soup UK
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter (Irish butter if you can); 1 medium onion, peeled and diced; 1 leek, well-washed, trimmed, and sliced; 2 stalks celery, small dice; 3 garlic cloves, sliced; 2 carrots, peeled (if not organic) and diced; 1 parsnip, peeled and diced; 2 medium russet potatoes, diced (peel if you like, but not necessary); 10 sprigs of thyme, tied with kitchen twine; 4 cups (960 ml) chicken stock; 1/2 cup (120 ml) heavy cream (or buttermilk); 2 cups (about 150 g) broccoli florets, chopped into small pieces; Kosher salt and freshly cracked black pepper

This easy Northern Irish Vegetable Soup is a warm and creamy delight that’s perfect for a quick, nutritious meal. Made with fresh vegetables and common pantry staples, it’s a simple way to enjoy a hearty dish. You can customize it with your favorite veggies for added flavor and texture. Enjoy a bowl of comfort!

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Ingredients Needed

1 tablespoon olive oil
2 tablespoons butter (Irish butter if you can)
1 medium onion, peeled and diced
1 leek, well-washed, trimmed, and sliced
2 stalks celery, small dice
3 garlic cloves, sliced
2 carrots, peeled (if not organic) and diced
1 parsnip, peeled and diced
2 medium russet potatoes, diced (peel if you like, but not necessary)
10 sprigs of thyme, tied with kitchen twine
4 cups (960 ml) chicken stock
1/2 cup (120 ml) heavy cream (or buttermilk)
2 cups (about 150 g) broccoli florets, chopped into small pieces
Kosher salt and freshly cracked black pepper

How To Make Northern Irish Vegetable Soup

Sauté Vegetables: Melt the oil and butter in a Dutch oven over medium-high heat. When the butter stops bubbling, add the onion, leek, and celery with a pinch of salt. Sauté for 5-6 minutes until they become translucent.
Add Remaining Vegetables: Add the garlic, carrots, parsnip, potatoes, and thyme sprigs. Sauté for another 5 minutes with another pinch of salt.
Simmer: Add 3 cups (720 ml) of chicken stock and lower the heat to a simmer. Cover with a cartouche and cook for about 20 minutes, or until the vegetables are tender. Remove the thyme sprigs.
Blend the Soup: Blend the soup until smooth using a stick blender or by transferring it to a large blender.
Finish and Season: Return the pot to the stove, and add the remaining 1 cup (240 ml) of stock and cream. Stir in the broccoli and heat through until tender, about 5 minutes. Season with salt and pepper to taste.

Recipe Tips

Chop Veggies Evenly: Cut all vegetables into similar-sized pieces to ensure they cook evenly. This helps achieve the perfect texture in the soup.
Don’t Skip the Cream: Adding cream (or buttermilk) at the end makes the soup creamy and rich. It balances the flavors beautifully.
Adjust the Thickness: If you prefer a thicker soup, blend more of the vegetables. For a thinner consistency, add extra chicken stock.
Taste as You Go: Season the soup with salt and pepper during cooking. Tasting helps you adjust flavors and make the soup just right.

How To Store And Reheat Leftovers?

Refrigerate: First, let the leftover Northern Irish Vegetable Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freeze: After cooling, pour the soup into freezer-safe containers, leaving some space at the top for expansion. The soup can be frozen for up to 3 months. To thaw, move the container to the fridge overnight before reheating.
Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally. Cook for about 5-10 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 cup (about 25 ml)

Calories: 120
Total Fat: 2g
Saturated Fat: 0.3g
Cholesterol: 0mg
Sodium: 460mg
Potassium: 350mg
Total Carbohydrate: 20g
Dietary Fiber: 4g
Sugars: 3g
Protein: 6g

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