Meatless Monday: Irish Vegetable Soup

Hey, we're back! We know, it's been a few weeks. Life has been beyond crazy for both Test Kitchens. Not much actual "cooking" has taken place in the Wisconsin Test Kitchen. We've had a lot of re-heating leftovers, warming up chicken nuggets or pulled pork, and dumping random ingredients into the slow cooker: but not a lot of actual new cooking.

With the exception of a really tasty vegetable soup we made a few weeks ago in an attempt to clean out the fridge. Necessity is the mother of invention, right? That's pretty much how this vegetable soup was made!

Irish Vegetable Soup

2 T butter
8 carrots, peeled and thinly sliced
1 large onion, finely chopped
5-6 medium sized potatoes, cleaned and cut into chunks (I used purple- this could explain the strange color of my soup)
6-8 stalks celery, cleaned and thinly sliced
1/2 t minced garlic
2 t curry powder (more if you like a strong curry kick. We're fans)
6 cups vegetable stock
salt and pepper to taste

In a stock pot, melt the butter. Add the carrots, celery, onion, potatoes, garlic and curry powder. Cook, stirring occasionally until the vegetables start to soften- about 13 minutes. 

Add the vegetable stock, and bring to a boil. Reduce heat and let soup simmer for about 30 minutes, or until vegetables are fully cooked and soft. Season with salt and pepper.

Remove soup from heat, and let cool slightly. Use an immersion blender to combine, until the soup is blended smooth and all the same consistency. 

Now that we're getting into the crisp months of fall, this is the perfect (and inexpensive) recipe to warm up to. We hope to have more recipes for you soon, and can't wait to get back to our football picks!

Stay Cool,
The Cool Dads Crew