Recipe: Appetizing Root Vegetable Soup with Irish Soda Bread

Root Vegetable Soup with Irish Soda Bread. Soup is something of a passion at Avoca and this is one tasty recipe. The use of vegetable stock keeps this Irish soup with potatoes, carrots, and leeks vegetarian-friendly. A hearty potato soup that goes great with soda bread and an Irish stout.

A thick vegetarian soup made from a selection of fresh vegetables. Traditional Irish Soda bread is made with bread flour, buttermilk, and baking soda instead of yeast. No yeast = no wondering if yeastly creatures are alive and active = no waiting for bread dough to rise = super quick slam bam thank you ma'am bread. You can have Root Vegetable Soup with Irish Soda Bread using 19 ingredients and 12 steps. Here is how you cook it.

Ingredients of Root Vegetable Soup with Irish Soda Bread

1. Prepare of The Bread.
2. You need 500 grams of flour (I used a malted strong flour, but you can use plain).
3. Prepare 5 grams of salt.
4. You need 10 grams of bicarbonate of soda.
5. It's 375 ml of milk.
6. It's 25 ml of cider vinegar.
7. It's of The Soup.
8. You need 1 tbsp of sunflower oil.
9. Prepare 1 of onion.
10. Prepare 1 clove of garlic.
11. It's 2 stick of celery.
12. Prepare 1 medium of sweet potato.
13. You need 2 medium of parsnips.
14. It's 3 small of potatos.
15. You need 500 ml of hot water.
16. It's 1 of stock cube (I used chicken).
17. It's 1 dash of thyme.
18. Prepare 1 dash of cracked pepper.
19. Prepare 1 dash of freshly grated nutmeg.

Many people add raisins (or currants). Here are soups rich with vegetables, root vegetables, grains and fish—just the thing to ward off the chill coming in off the sea! This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. Irish Soda Bread is dense, yet soft and has the most incredible crusty exterior.

Root Vegetable Soup with Irish Soda Bread instructions

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!.

Buttermilk and cold butter are the secret to its delicious success! This soda bread is a slightly fancied up Americanized version of the Irish classic, with a little butter, sugar, an egg, and some currants or raisins added to the base. Soda bread dries out quickly so it really is only good for a day or two. It is best eaten freshly baked and warm or toasted. Making Irish Soda Bread at Fawn Cottage Co.