Go Back

Irish Peasant Soup

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Soup
Cuisine Irish
Servings 4

Ingredients
  

  • 2 Tablespoons olive oil
  • 4 stalks celery (no leaves) diced into 1/4 inch cubes
  • 2 quarts chicken broth (organic, low sodium)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 3/4 cups baby carrots, sliced
  • 1 cup parsnips, peeled and sliced
  • 1 teaspoon minced garlic
  • 1 Tablespoon fine sea salt
  • 2 cups coarsely chopped kale

Instructions
 

  • Saute diced celery in olive oil until translucent (about 10 minutes), stirring occasionally.  Add 1/4 cup of chicken broth if needed to keep from sticking.  
  • Add powdered garlic and onion powder. Stir.
  • Add sliced carrots, sliced parsnips, minced garlic and salt. Add 1 cup more chicken broth, stir, cover and bring to low boil, cooking until parsnips fork tender (about 20 minutes). Stir occasionally.
  • After parsnips are fork tender, add the kale and the remaining chicken broth, cover and continue on simmer for another 30 minutes, stirring every ten minutes.
  • Remove soup from pot a little at a time and puree in blender or food processor until desired consistency, setting aside until entire contents are pureed. Return puree to pot and lightly season with salt, etc. to taste.
  • Reheat before serving.

Notes

Note: If making ahead, this soup gets a little saltier in the refrigerator by the next day.