Irish Vegetable Soup


  • 4 Tbsp Kelly Gold butter
  • 2 parsnips
  • 4 large potatoes
  • 4 carrots (2 large or 4 medium/small)
  • 4 celery stalks
  • 1 medium onion
  • 2 leeks
  • 3 cloves of garlic
  • 32 oz chicken or vegetable stock
  • 3 Tbsp flat-leaf parsley, minced
  • S+P to taste


Chop all of the vegetables.

Melt butter in a large stockpot, add the vegetables.

Sauté gently for about 5 minutes until the vegetables start to soften.

Add the stock and bring to a slow boil. Reduce heat and simmer for 15-20 minutes or until the vegetables have softened completely.

Purée the soup until it is nice and smooth.

Return to the heat and bring back to a gentle simmer.