Cream of Vegetable Soup

On a cold Irish evening, it doesn’t get much better than enjoying a hearty bowl of vegetable soup in front of a roaring hot fire. This soup is packed full of nutritious vegetables and can be frozen if required. It’s also affordable and will help you shake off those winter chills.

Preparation time: 10 Minutes

Cooking time: 45 Minutes

Ideal storage:  Refrigerator 2 days / Freezer for 2 monthsServing Suggestions: Brown Bread (p276)

Ingredients

Serves: Four

400g carrots

200g parsnips

400g turnip

400g celery

400g leeks

2 potatoes
2 onions
2 cloves garlic
1 litre vegetable stock (p247)

1 bunch de luibheanna (p46)

100ml fresh cream
Salt and black pepper

Method

1. On a chopping board, peel the carrots, parsnips, turnips and potatoes with a peeler (p38), peel the onion and garlic.

2. Chop all the vegetables into medium sized pieces.
3. In a large pot, add all the vegetables and bunch de luibheanna, cover with the stock.
4. Bring to the boil and allow to simmer for 30 minutes
5. Remove the bunch de luibheanna
6. Add the cream and stir in.
7. Remove from the heat and blend with a hand blender until smooth.
8. Season to taste 

   Food Photography by Anna Nowakowska