Hearty Irish Veg Soup

A veg packed soup perfect for any time of the year, but especially now as a winter warmer!

1. Melt the butter in a large saucepan over a medium high heat. Add the onion, leek and potato. Sauté for 5-6 minutes until they’ve a little colour.
2. Add the stock, carrots, parsnip and celery. Lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
3. Blitz the cream into the soup until smooth and add the peas, heat through.
4. Heat through and season to taste. Serve alongside cheddar and thyme soda bread.

¼ stick butter

1 onion, peeled and diced

1 leek, sliced

3 potatoes, peeled and diced (1 lb)

50 fl oz of vegetable stock

2 carrots, diced

1 parsnip, diced

4 sticks celery, sliced

½ cup cream, optional

1 1/3 cup frozen Peas

Sea salt and freshly ground black pepper

25g butter

1 onion, peeled and diced

1 leek, sliced

3 potatoes, peeled and diced (450g)

1.5litres of vegetable stock

2 carrots, diced

1 parsnip, diced

4 sticks celery, sliced

100ml cream, optional

200g frozen Peas

Sea salt and freshly ground black pepper

Large saucepan