As I mentioned in my post on Irish Brown Bread, Irish cooking isn’t the most sophisticated of world cuisines. Their bread is one exception, and their soups are another. This five-step root vegetable puree is perfect for chilly weather and involves more waiting than actual preparation/tending — very low maintenance. It’s a yummy, healthy soup that will warm you from the inside out!
4 parsnips, peeled and sliced
4-6 carrots, peeled and sliced
1 onion, sliced
1 sweet potato, cubed
3 cloves garlic, peeled
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp dried thyme
3 tbsp olive oil, divided
2 large leeks, thoroughly washed and sliced (just the white and light green parts)
1 bay leaf
5-8 cups vegetable broth
salt and pepper
Just the Recipe link: Roasted Root Vegetable Soup
Preheat oven to 350 F.
In a large bowl, combine parsnips, carrots, onion, sweet potato, garlic, ginger, cumin, thyme, and 2 tbsp olive oil. Toss to coat. Spread a single layer onto foil-lined pans and roast until starting to caramelize.
Heat the last tbsp of oil on medium low in a Dutch oven or other large pot and add leeks and bay leaf. Cook, stirring occasionally, until soft.
Add the roasted veggies and broth to the pot and bring to a boil. Simmer until tender.
Remove bay leaf, puree in batches, and enjoy. “Enjoy” is best done with lots of buttered Irish Brown Bread!