Irish Saint Patricks Soup Food

IRISH POTATO SOUP

Irish Potato Soup image

This Irish Potato Soup is a hearty and tasty meal for St. Patrick's Day.

Provided by Annie

Time 35m

Number Of Ingredients 10

Ingredients

2 potatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup vegetable broth
1 cup water
1 tbsp olive oil
1 onion
4 cups cabbage, about 1/4 of a cabbage
1/2 teaspoon thyme
1/2 cup cream

Steps:

Peel and dice the potatoes. Add to a sauce pan with salt, pepper, vegetable broth and water.
Bring to a boil and cook 10-15 minutes until potatoes are tender.
While the potatoes cook dice the onions and cut the cabbage into thin slices.
When the potatoes are done pour the potato mixture into a blender and set aside for a little while to cool.
Turn the heat on the sauce pan down to medium low and add the olive oil.
Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
Turn the blender on and blend the potato mixture until smooth.
Return the potato mixture to the sauce pan and mix with the cabbage.
Add the cream and heat on low heat for 5 minutes.
Sprinkle with some more pepper and thyme before serving.

Nutrition Facts : Calories 252 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, Sodium 671 grams sodium, Sugar 4 grams sugar

IRISH COLCANNON SOUP

Irish Colcannon Soup image

With St. Patrick's Day just around the corner, why not plan to prepare this Irish Colcannon Soup for dinner? It's a homemade, hearty, and healthy main!

Provided by Lord Byron's Kitchen

Categories Main Course

Time 1h15m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
I large white onion, (finely chopped)
2 cloves garlic, (minced)
3 stalks leeks, (cut into 1/4 inch slices)
4 cups cabbage, (thinly sliced)
3 cups kale, (roughly chopped)
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
6 cups vegetable broth
2 pounds baby potatoes, (cut in half)
1/2 cup green onions, (sliced)
1/2 cup heavy whipping cream

Steps:

In a large pot, over medium heat, add the olive oil and onions. Cook until the onions are just cooked through - about 3-5 minutes.
Stir in the garlic, leeks, cabbage, and kale. Continue to cook until the cabbage begins to wilt. This will take 7-8 minutes.
Next, add the thyme, salt, and black pepper. Stir into the vegetables.
Pour in the vegetable broth. Stir to combine. Place a lid on the pot and cook for 15 minutes.
Add the potatoes and stir to combine. Place the lid back on the pot and cook for 20 minutes or until potatoes are cooked through.
Once the potatoes are cooked, add in the green onions and the cream. Stir well to combine. Turn off the heat and allow soup to sit for 3-5 minutes.
Serve immediately. Garnish with parsley or more green onions. (Optional.)

Nutrition Facts : Calories 203 kcal, Carbohydrate 28 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 1025 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

LEFTOVER CORNED BEEF AND CABBAGE SOUP

Leftover Corned Beef and Cabbage Soup image

Corned beef and cabbage soup is the perfect way to use up leftovers after Saint Patrick's Day.

Provided by Irish American Mom

Categories Soup

Time 30m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion (diced)
1 cup carrots (cooked and sliced)
3 cups potatoes (cooked and cubed)
2 cups corned beef (cooked and cubed)
3 cups cabbage (cooked)
28 ounces diced tomatoes (1 can)
½ teaspoon dried thyme
½ teaspoon garlic powder
5 cups chicken broth

Steps:

Heat the olive oil in a large soup pot or dutch oven over medium high heat. Add the diced onions and cook for 5 minutes until softened.
Add the cabbage, potatoes, corned beef, and chicken stock to the pot. Add the diced tomatoes, dried thyme and garlic powder. Bring the soup to a boil and simmer for 15 minutes until heated through.
Serve warm with rustic bread.

Nutrition Facts : Calories 237 kcal, Carbohydrate 23 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 32 mg, Sodium 1289 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving