Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 parsnips, peeled and chopped
- 1 leek, white and light green parts, sliced
- 4 cups vegetable broth
- 2 cups water
- 1 cup chopped cabbage
- 1/2 cup green peas
- 1/4 cup chopped fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, celery, parsnips, and leek to the pot. Sauté for 8-10 minutes, until vegetables soften.
- Pour in vegetable broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add chopped cabbage and green peas. Continue to simmer for another 10-15 minutes, or until all vegetables are tender.
- Stir in fresh parsley. Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a thicker broth, you can mash some of the vegetables before serving.
- Feel free to add other root vegetables like turnip or rutabaga.
- This broth can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg