Vegetable Soup

Easter is in just over a week now and I started missing home a little. With this thought I found myself in a predicament, when I think of Easter, I think of Poland, when I think of home, I think of ... Ireland. Yes, I got attached to that Green Island, so many beautiful memories, friends and favourite places. I "grew up" there. Thinking about it made me remember all the fun times I had, all the jobs and how I've grown there as a person. But also all the culinary memories, because I was becoming a big foodie back in Ireland.

Today's post isn't about a big, new dish that everybody is talking about and probably nothing a foodie would rave or blog about. Today's post will bring me back to times, where I worked in Dublin 6w at a Solicitor's office (Attorney for Americans) and from time to time, me and my co-worker Andrea, would go for lunch to this restaurant called Montos. They had this vegetable soup that I would usually go for, served with warm baguette and butter, and it was amazing. Nothing special about it, just probably 4 ingredients and lots of pepper, but we liked it so much, that even if we wanted to order something else, we would still go for the soup in the end. I tried to re-create it today, and it turned out pretty similar. I hope I remember it well, but if not, this recipe is still very tasty.

Ingredients (for about 2 litres of soup):
  • 1 leek (only white and pale green parts)
  • 2 medium potatoes
  • 2 cups broccoli
  • 1 cup cauliflower
  • 1 cup carrot
  • 1 cup of peas
  • about 1 - 1,5 litres of water
  • 2 tbsp of vegetable oil
  • salt and pepper to taste
Note: I buy a packet of mix cauliflower, broccoli and carrot at Trader Joe's, but you can substitute broccoli for cauliflower if you want. You can also add more peas instead of broccoli. The soup should be quiet spicy, so don't be stingy with pepper or chilli.

Peel and chop potatoes and place them in a large pot. Cover with water, add 1 tsp of salt and bring it to boil. 

In the meantime prepare all the vegetables, wash and cut them into preferred size. After 10 minutes add all except the leek, and boil until the veggies are soft.

While the veggies are boiling, in a skillet, warm up the oil and add chopped leak. Cook until golden brown and add to the soup.

When the vegetables are soft, take off the heat and let it cool for about 5 minutes or so. Transfer to a blender, or with an immersion blender, blend until smooth. Transfer back to the pot, add salt and pepper to taste, and boil another 2 minutes and serve.

Serve with crusty bread like sourdough or a baguette.



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