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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 169.4
  • Total Fat: 1.6 g
  • Cholesterol: 1.0 mg
  • Sodium: 697.9 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.8 g

View full nutritional breakdown of Irish Root Vegetable Soup calories by ingredient
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Irish Root Vegetable Soup

Submitted by: AMYNYNJ

Introduction

This was a giant batch I quadrupled for a party, the original recipe is on Allrecipes.com I added parsnips and parsley and cut way back on the butter and cream. This was a giant batch I quadrupled for a party, the original recipe is on Allrecipes.com I added parsnips and parsley and cut way back on the butter and cream.
Number of Servings: 30

Ingredients

    1 tbsp butter
    2 tbsp olive oil
    1 quart fat free half and half
    3 Leeks, white parts washed and chopped
    1 large onion diced
    6 garlic cloves crushed
    1 sack of yellow Potatoes, washed and cubed
    5 parsnips, washed and cubed
    1 bag of baby carrots, washed
    1 cup chopped celery
    4 boxes vegetable broth (24 cups)
    1 bunch parsley washed and chopped for garnish
    S&P to taste

Tips

I left the skin on the potatoes and parsnips, but for a smaller batch you would peel them.
Garnish with a little cheddar cheese for a real treat.


Directions

The original recipe called for 4 sticks of butter but I only had a tbsp left and wanted to cut back anyway, so I added a little olive oil. Sauté onion, leek and garlic in butter and olive oil. Add celery, add parsnips, add potatoes and carrot. Stir it all together to coat the vegetables with butter. Add the vegetable broth and bring up the heat. Being to a boil, then turn the heat all the way down to a low simmer. Cook until veggies are soft. Puree with a stick blender. Add cream and parsley. Taste test for salt n pepper. Enjoy!

Serving Size: 30 1-cup servings

Number of Servings: 30

Recipe submitted by SparkPeople user AMYNYNJ.






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