Pota Brata (Irish Flag Soup)
Ingredients1 h 20 m servings 81 cals
- 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.
- 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.
Per Serving: 81 calories; 2.3 g fat; 13.5 g carbohydrates; 2 g protein; 0 mg cholesterol; 386 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.
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....b...