I was first introduced to this creamy winter root vegetable soup recipe while visiting Ireland. I was there during the last week of April and first week of May. It was a chilly 40 to 50 degrees during the day and cooler at night.
During those two weeks nearly every place we stopped for lunch had cream of winter root vegetable soup on the menu. They served it with hearty brown seeded bread. This is the type of fare that Irish peasants thrived on for centuries. The combination is healthy, comforting and delicious and I came to look forward to eating it every day.
Did you know that carrots help improve our vision, provide antioxidents, stimulate our immune system, provide calcium and so much more.
Celery is the number one medicinal food for treating high blood pressure, it is helpful in renewing joints, bones and arteries as well as all connective tissue.
Leeks contain, lutein and zeaxanthin for our eyes and help to prevent macular degeneration. They contain fiber, calcium, vitamin K and A and the help to lover bad cholesterol levers and high blood pressure.
Onions are a cancer fighting food and like leeks and garlic help to significantly lower the risk for prostate cancer. Onions help to build strong bones and healthy hearts.
Garlic has a powerhouse of health benefits, it is; antioxidant, antimicrobial, antiviral, antiparasitic, antihypertensive, it lowers lipid levels and helps to prevent blood clots and so much more. It can be helpful in weigh tloss, heart and cardiac health, boost immune system and fight the common cold and flu.
All of this healthful information about the ingredients in this delicious soup only scratch the surface of the multitude of health benefits of consuming these awesome root vegetables and herbs!
Here is my variation of that wonderful Irish soup: Creamy Winter Root Vegetable Soup Recipe
- 2-3 tbs of extra virgin olive oil
- 1 lg onion, peeled and chopped (about 1 cup)
- 4 lg carrots, scrubbed and sliced
- 2 lg celery stalks, sliced
- 2 lg parsnips, peeled and sliced
- 2 med leeks, outer layer removed, washed and sliced
- 2 cloves garlic, peeled and minced
- 4 lg potatoes, peeled and diced
- 64 oz of vegetable stock (1/2 gallon)
- 1 tsp sea salt
- 10 cranks of fresh crushed peppercorns
- 1½ tsp of seasoning mix (like Mrs. Dash or Spike)
- ¼ cup butter (see Posey's Butter info in the Notes)
- 1 cup of whole milk (or ½ cup of cream and ½ cup water)
- 2 tbs of corn starch or flour (Posey's Note: I prefer to thicken with corn starch. If you use flour you will have to cook it longer to ensure that the "flour taste" is cooked out - this also cooks your food longer and that may not be desirable.)
- 1 - 2 stalks of celery leaves for garnish (see notes below for alternate garnish)
- In large stock pot, saute the vegetables in olive oil for 15 minutes - stirring continually.
- Add the seasonings (salt, pepper and herb seasoning mix) and stir to mix well.
- Pour in the stock and bring to a boil, then reduce heat and simmer for 20 minutes or until the vegetables are tender.
- Remove from heat. Transfer the contents of the pot to another container and allow to cool for 15 to 20 minutes.
- Working in batches, place soup contents into a blender container and puree. Return the pureed mixture to the stock pot. Continue until everything has been pureed and returned to the stock pot.
- Check the taste and adjust seasoning to your taste.
- Reheat. Place milk (or cream / water) and corn starch or flour into a shaker container. Shake well.
- Slowly pour the milk / starch mixture into the reheating soup while stirring. Add the butter and continue to stir until thickened, butter has melted and soup is warm enough to eat.
- Garnish each bowl of soup with a few stalks of celery leaves (see notes for other options).
- Serve with hearty whole grain bread (see link below)
It does rain in Ireland and everyone carries a “brolly” that’s a colloquial term for an umbrella.
So imagine traipsing around outside in 42 degrees, with rainy drizzle and strong winds blowing – it’s bone chilling. I didn’t take a winter coat so I had to dress in many layers; several wool sweaters on top of each other and then a raincoat on top of it all. I felt like a stuffed animal. The country was very beautiful and I really enjoyed visiting this land that holds part of my heritage.
I mentioned earlier that this creamy winter root vegetable soup was served with seeded brown bread. Here is the link to my Irish Seeded Brown Bread recipe.
I hope you try this rustic peasant meal of Creamy Winter Root Vegetable Soup and Irish Seeded Brown Bread. If you do, please share your thoughts.