Lunches

Creamy Vegetable Soup with Soda Bread Croutons

15 mins
Prep
25 mins
Cook
4
Servings

← Return to Menu

Ingredients

  • 2 large carrots, chopped; 1 parsnip, chopped
  • 2 medium potatoes, peeled and diced
  • 1 large leek or onion, washed and sliced
  • 1 tbsp Irish butter
  • 700ml high-quality vegetable or chicken stock
  • 50ml single cream (optional)
  • For the croutons: 2 thick slices of stale brown soda bread, 1 tbsp olive oil, sea salt

Method

  1. Melt the butter in a large pot over medium heat. Add the leek/onion, carrots, and parsnip, sweating them gently for 5 minutes until glossy.
  2. Add the diced potatoes and pour in the hot stock. Bring to a boil, then turn down the heat, cover, and simmer softly for 20 minutes until all the root vegetables are completely tender.
  3. While the soup simmers, make the croutons: Dice the brown soda bread into small cubes. Toss them in a bowl with the olive oil and a pinch of salt. Fry in a hot pan or air-fry at 190°C for 5-6 minutes until crunchy and dark.
  4. Remove the soup from the heat and blend until completely smooth and velvety using a hand immersion blender. Stir in the single cream if using, and season generously with salt and black pepper.
  5. Ladle the thick soup into bowls and scatter a heavy handful of the crunchy soda bread croutons over the surface.

The quintessential pub lunchtime standard across Ireland. A thick, blended soup using local root vegetables and potatoes, served with homemade crunchy croutons made from stale brown soda bread.