This
is a potato based soup that uses oatmeal for thickening. It can be
served with warm soda bread for a complete Irish experience!
Ingredients
50g/2oz
butter or vegan margarine
100g/4oz onions, sliced
225g/8oz potatoes, peeled and finely diced
225g/8 oz carrots, peeled and finely diced
225g/8oz mushrooms, sliced
225g/8 oz green cabbage, chopped
pinch ground cloves
1 litre/ 1 ¾ pints vegetable stock
100g/4oz oatmeal
Salt and pepper to taste
Single cream or soya cream to swirl (optional)
Method
1.
Melt the butter / margarine in a large saucepan. Add the onions,
potatoes and carrots and fry gently for about 5 minutes until soft.
Add the mushrooms, cabbage and ground cloves and cook for 5 minutes
more.
2. Add the vegetable stock and oatmeal, bring to the boil, then simmer for about
20 minutes
3. Allow to cool, then puree in a blender or food processor until the soup is
smooth. (If you prefer a slightly chunky soup, just puree half the mixture.)
4. Return the soup to a clean pan and heat through gently. Season to taste. Serve
in individual soup bowls with a swirl of cream on top if liked.
© Copyright
The Vegetarian Society 2002
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