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Print This Page

Irish Root Soup

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

25 mins

Cook time

45 mins

Total time

70 mins

Ingredients

¼ cup olive oil (45 g)

1 large sweet onion - chopped (390 g)

2 leeks -bulb and lower leaf portion/sliced (178 g)

2 cloves garlic - minced (7 g)

4 celery sticks - diced (260 g)

5 cups prepared vegetable stock (1200 g)

3 cups baby red potatoes - quartered (495 g)

5 carrots - peeled/sliced (190 g)

2 green onions - chopped (18 g)

½ tsp salt (2 g)

1 tsp black pepper (2 g)

Directions

  1. In a 6 quart pot, heat olive oil over medium heat. Add onion, leeks, garlic, celery, salt and pepper; sauté until onions are tender (7-10 minutes).
  2. Add prepared vegetable stock and potatoes to sautéed vegetables. Bring to a boil.
  3. Reduce heat to medium and continue to cook until potatoes are soft (15-20 minutes).
  4. Remove from heat and transfer ½ the soup to a heat proof blender, filling no more than half way. Hold blender lid down with tea towel (contents are extremely hot- may need to vent lid). Pulse blender to start and then purée until smooth. Transfer puréed portion back to pot with remainder of soup.
  5. Return soup to stove top over medium heat. Add carrots and green onions to soup and continue cooking over medium heat until carrots are soft (10-15 minutes).
  6. Serve warm with your favourite bread.
    Yields 6-8 portions

Tips & Variations

  • Serve with Irish Soda Bread

 

 


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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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