Vegetable soup – take two


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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2 Responses

  1. Rob says:

    Chilli! You forgot the chilli!I’ve been making a very similar soup, perfect for winter days (I believe the original recipe was called a Hungarian Winter Soup or something).Anyway, I find that some celery and parsnip in the beginning add great flavour, a bit of chilli (fresh or sambal olek if you want – just enough to make your nose run) and hungarian sausage. I don’t know what that is so I use thickly cut salami ;o)Yummmmm!

  2. Caroline says:

    Rob: Thanks for the tips! It never ceases to amaze me that something so tasty can be made out of a pile of veg and some water, and the best thing about it is that it’s got endless variations too. As for Hungarian sausage – I think my local butcher may stock it. I feel a soup testing opportunity coming on…

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