Taste of Home Recipes

Special Irish Soup Recipes

Here are some wholesome "taste of home recipes" from Ireland. A lot of times you might snack in between meals, not because of hunger, but because the previous meal has not really been satisfying or fulfilling.

Taste Of Home Recipes - Tip:

Eat hearty meals and feel content. Depriving yourself of food or going on long fasts or strict diets is not recommended. So eat well, and feel content after a meal.

For example, eating wholesome soup straight from the fire is not only healthy, but fulfilling as well, for body, mind and soul...Here we have recipes from Anne Johnston, Donaghadee.

Anne Johnston Soups

"Three recipes for Healthy-blood-pressure-tips.com which I hope will be of interest.

Editor's note: they definitely will...

Leek, Onion & Potato Soup

(Serves 4 – 6 people) 


4 large leeks

2 medium potatoes (peeled and diced)

1 medium onion (chopped small)

1 ½ pints (850ml) vegetable stock

½ pint (280ml) milk

2oz (50g) butter

2 tablespoons natural yoghurt

1 ½ tablespoons snipped chives or chopped parsley

salt & freshly milled black pepper


1. Split leeks in half and slice finely, wash well.

2. Melt butter in large thick-based saucepan, add leeks, potatoes andonion,  stirring with a wooden spoon. Season, cover and let vegetablessweat over a  very low heat for about 15 minutes.

3. Add stock and milk, let soup simmer very gently for 20 minutes  untilvegetables are soft.

4. Use liquidiser and blend to a puree.

5. Return soup to pan and reheat gently, add chives and yoghurt just  beforeserving.

This soup freezes well but omit milk until you are going to use it. Good cooking!

Taste Of Home Bean and Tomato Soup

(serves 4)


2 celery sticks, chopped finely

1 small onion, chopped finely

fresh thyme sprig

1 pint (575ml) vegetable stock

400g can of tomatoes

200g can of baked beans in tomato sauce

Worcestershire sauce

Salt & pepper

Chopped fresh parsley


1. Cook the celery, onion and thyme in a small amount of stock until tender.

2. Meanwhile, puree the tomatoes and baked beans until smooth.

3. Mix the tomato mixture with the celery and onion; add the remainingstock, a  few drops of Worcestershire sauce and seasoning to taste.

4. Remove the sprig of thyme. Bring the soup to the boil and then reducethe  heat, leave to simmer for 5 minutes before serving.

This soup will help to increase fibre in our diet. It is very quick to prepare, is tasty and satisfying.

Carrot & Coriander Soup

(serves 4)


1oz (25g) butter

1 onion, chopped

1 garlic clove, crushed

1oz (25g) plain flour

1 ¾ pints (1 litre) vegetable stock

1 lb (450g) carrots, grated

2 teaspoons (10ml) chopped fresh coriander

salt & pepper4 tablespoons

(60ml) natural yoghurt, to serve


1. Melt butter in a pan, soften the onion and garlic.

2. Blend in the flour, then add the stock gradually, stirring all the timeover a    low heat.

3. Add the carrots and coriander. Bring the soup to the boil, then let itsimmer  for 15 minutes.

4. Remove the pan from the heat and adjust the seasoning.

5. Divide the soup between four bowls, adding a swirl of yoghurt on top ofeach  before serving.

Freezes well but don’t add the yoghurt until serving.


 Anne Johnston

We will be bringing you more wholesome taste of home recipes from Ireland.


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