'Brata' is Irish for flag and 'pota' is pot. This winter warming vegetable soup is called flag soup because when you cut the vegetables up it makes the colors of the Irish flag. The French call it 'mirepoix,' the Italians 'soffrito.' Either way, it makes a lovely soup for those chilly winter days. Serve with crusty bread rolls.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.

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  • Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.

  • Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

Nutrition Facts

81 calories; protein 2g; carbohydrates 13.5g; fat 2.3g; sodium 385.6mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
01/23/2012
Good- helps my low fat diet. Read More
(7)

Most helpful critical review

Rating: 1 stars
05/19/2016
I was looking forward to replicating the delicious pureed vegetable soup I'd had in the pubs in Ireland this summer but this recipe didn't work for me. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/23/2012
Good- helps my low fat diet. Read More
(7)
Rating: 5 stars
05/03/2012
Delicious! My family loved it! Read More
(5)
Rating: 1 stars
05/19/2016
I was looking forward to replicating the delicious pureed vegetable soup I'd had in the pubs in Ireland this summer but this recipe didn't work for me. Read More
(1)
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Rating: 1 stars
03/16/2013
I'm sorry none my family liked this. I followed to a T and just after I saw the sage amount I questioned myself whether to add or not to add? I added it because the submitter says 3 TBSPs....but I think it's wrong. The sage is way way over powering and pungent and you could taste the sweetness of the carrots over it which made it rather a weird soup that was in-edible. Sorry...not something I'd make or recommend again. Read More
(1)
Rating: 5 stars
02/19/2017
Easy to prepare from easy ingredients. Have made this for guests who all enjoyed it. After making it several times now I would recommend adding some butter with the olive oil and reducung the sage to 2 tablespoons Read More