Autumn is upon us and with the change in temperature outdoors we need warm, wholesome, foods to keep us energized and satisfied.
This soup will do nicely. It is vegetarian, but so flavourful you’ll hardly miss the meat! The parsnip gives the soup a hint of sweetness, but only slightly, and if you’re not a fan of parsnips you can omit them altogether and substitute in another vegetable. In fact, the beauty of this soup is you can throw nearly any combination of veggies into the pot and come out with a dish that is simply delicious.
I follow Darina Allen’s method for vegetable soup making, which is 1:1:3:5. That is one cup of onion (could be onions, leeks, shallots or a combination of the three): one cup of potatoes: three cups of vegetables: and five cups of stock. This is foolproof soup making. Warm and wholesome, this is perfect when served with a slice of Irish Brown Bread. Enjoy!
Autumn Vegetable Soup
2 tablespoon of butter
1 cup onion, chopped
1 cup potatoes, chopped
1 cup carrots, chopped
1/2 cup celery, chopped
1 parsnip, chopped
1/2 cup cauliflower, chopped
5 cups of vegetable (or chicken) stock
Salt and pepper to taste
1. Place the butter in a large pot and place over a medium high heat.
2. When butter is melted and foamy, add the onion and potato.
3. Sauté for 2 minutes, then cover and sweat for 8 minutes.
4. Add the stock, carrots, parsnip, celery, and cauliflower, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
5. Season with a little salt and pepper to taste and then either serve as a chunky vegetable broth or blitz with a hand blender to form a silky smooth soup.