This soup can be tailored to your taste — add your favorite vegetables and spices.
With a taste that’s straight from the Irish pub, this soup gets its smooth richness from vegetables instead of the oil and cream that you might find in other vegetable soups.
This recipe follows a basic formula (measuring ingredients by volume, not weight) that can be adapted to include almost any vegetables and seasonings you like: 1 part onion, 1 part potato, 3 parts any vegetable (or a mixture of vegetables), and 4 parts liquid (stock, a mixture of stock and milk, or water).
Serve with whole-grain bread, slices of tomato or cucumber, and whole-grain or Dijon mustard for a complete meal.