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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 117.0
  • Total Fat: 4.4 g
  • Cholesterol: 7.8 mg
  • Sodium: 88.7 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Memories of Ireland Vegetable Soup- Part 2 calories by ingredient
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Memories of Ireland Vegetable Soup- Part 2

Submitted by: COPEKAT

Introduction

A few years ago our family visited Ireland and I fell in love with the wonderful and sweet vegetable soup served in all the small village cafes. Once state side I became obsessed with trying to figure out the recipe. This is my second and much lighter attempt, (without potatoes and rutabaga) but very tasty and healthy! The parsnips give a naturally sweet flavor that kids love. A few years ago our family visited Ireland and I fell in love with the wonderful and sweet vegetable soup served in all the small village cafes. Once state side I became obsessed with trying to figure out the recipe. This is my second and much lighter attempt, (without potatoes and rutabaga) but very tasty and healthy! The parsnips give a naturally sweet flavor that kids love.
Number of Servings: 4

Ingredients

    4 fresh leeks, the white and pale green parts, washed and chopped
    1/2 bag of fresh baby spinach (approximately 5 oz)
    1 large or two small parsnips, peeled and cut into medium chunkcs
    1 carrot, peeled and thinly chopped
    2 green onions, white and green parts, chopped
    3 tbsp finely minced sweet onion
    2 cups organic, low sodium chicken or vegetable broth (plus another tsp or two for sauteeing)
    1/2 tsp garlic powder
    1-2 cups water
    1 tbsp butter (divided into two)
    1 tsp olive oil
    chopped parsley & nutmeg for garnish
    Salt and white pepper to taste

Directions

Makes 4 1-cup servings.

In a large pot melt 1/2 butter. Add leeks and saute until they start to carmelize. Add olive oil, parsnips and carrots. Saute for another 5 minutes adding some broth if vegetables start to stick. Add 1/2 of the broth and water and reduce heat to simmer. Cook for 10-15 minutes or until carrots are soft and mixture begins to thicken.

Meanwhile in another small stock pot, melt remaining butter and saute 3 tbsp of minced onion until tender. Add green onion and cook until tender, stirring so it doesn't burn. Add spinach and stir to coat with butter. Cook for 2 minutes or until wilted, but still a bright green color. Add garlic powder, 1 cup of stock and 1/2 cup of water. Bring to a simmer then remove from heat. Set aside.

Once the leek mixture is ready, add the spinach broth and puree or blend vegetables until smooth, adding more water or broth if needed to reach desired consistency. Season with salt and pepper to taste. Can serve room temperate or hot.


Number of Servings: 4

Recipe submitted by SparkPeople user KCOPELAND0417.






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Member Ratings For This Recipe

  • Just made this, it is sooooo Good! Love the texture and flavor, my absolute new favorite soup. I was so excited I called my Dad and told him to stop on by to try it. Will be a staple for me. Note..I have never tried parsnips or leeks prior to this recipe, so what a great bonus to learn I love it - 2/20/10

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