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Root Vegetable Soup with Irish Soda Bread
Root Vegetable Soup with Irish Soda Bread

Before you jump to Root Vegetable Soup with Irish Soda Bread recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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We hope you got insight from reading it, now let’s go back to root vegetable soup with irish soda bread recipe. You can cook root vegetable soup with irish soda bread using 19 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Root Vegetable Soup with Irish Soda Bread:
  1. Provide The Bread
  2. Provide 500 grams flour (I used a malted strong flour, but you can use plain)
  3. Use 5 grams salt
  4. Use 10 grams bicarbonate of soda
  5. Take 375 ml milk
  6. Provide 25 ml cider vinegar
  7. Get The Soup
  8. Get 1 tbsp sunflower oil
  9. Use 1 onion
  10. Use 1 clove garlic
  11. Prepare 2 stick celery
  12. Prepare 1 medium sweet potato
  13. Provide 2 medium parsnips
  14. Provide 3 small potatos
  15. Prepare 500 ml hot water
  16. Get 1 stock cube (I used chicken)
  17. Get 1 dash thyme
  18. You need 1 dash cracked pepper
  19. You need 1 dash freshly grated nutmeg
Steps to make Root Vegetable Soup with Irish Soda Bread:
  1. Preheat oven to 200° celcius; grease a 1-pound loaf tin with some sunflower oil
  2. Mix the flour, salt and bicarb in a large bowl. Make a well in the centre of the flour and pour in the milk and vinegar, then combine into a wet sticky dough with your hands
  3. Place the dough onto a floured surface and work it into a rough ball - it'll still look pretty porridge-y but put it into your greased tin and pop the tin into the oven for 30 minutes
  4. Meanwhile, heat the rest of the sunflower oil in a saucepan
  5. Peel and chop the onion and put it into the pot over a low heat to soften
  6. Peel and chop the garlic and pop it into the pan with the onion. Slice the celery and add to the pot with the rest of the flavour-base
  7. Whilst the flavour-base is softening, peel and chop your root vegetables. These can be swapped for your favourite root veggies or whatever you have in the house. Add to the softened onion/celery mix.
  8. Pour enough hot water to cover all the vegetables and stir in your stock cube (or you could use liquid stock instead of a stock cube and water). Add the herbs and season to taste
  9. Turn the heat up and bring the soup to a boil, then lower heat and simmer the soup until the root vegetables are soft
  10. When your bread is done, remove from oven and cool on a wire rack. The bread should be a nice deep gold colour.
  11. Once all the vegetables are soft, remove the soup from the heat and purée with a stick blender. Once blended ensure you taste the soup again and season to taste
  12. Serve the soup with a couple of slices of your delicious bread!

Hold blender lid down with tea towel (contents are extremely hot- may need to. I used all the ingredients listed, but the preparation sounded way too over-complicated for a simple soup. Instead, the perfect Irish pub lunch is delicious, hearty soup served up with a thick slab of bread generously lashed with fresh creamy butter. Here are soups rich with vegetables, root vegetables, grains and fish—just the thing to ward off the chill coming in off the sea! Add a sprig of a favorite fresh herb like thyme or parsley that would complement the root veggies, a pinch of sea salt and a twist of fresh pepper over the top.

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