JENNA KATE AT HOME
Paired with freshly made Irish brown bread, this thick and creamy classic vegetable soup is not only delicious but healthy,
This recipe is very simple to make, which is one of my favorite things about it.I’ve been known to make it quickly in the morning so that I can have it for lunch.
- 1 tablespoon butter - 1 clove garlic minced - 1 onion diced - 1 leek sliced - 2 large potatoes peeled and diced - 3 large carrots peeled and cut into coins - 3 stalks celery chopped - 32 ounces vegetable stock - ½ teaspoons salt or to taste - ¼ teaspoons pepper to taste
Place the butter in a large pot and place over a medium high heat.
Once the butter has melted, add the garlic, onion, potato, and leek. Fry for 2 minutes until aromatic, then cover and sweat for 8 minutes.
Add the stock, carrots, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
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