Vegetable St. Paddy’s Day Soup

Fresh cabbage and potatoes are simmered in a vegetable broth flavored with classic St. Paddy’s Day spices. This Vegetable St. Paddy’s Day Soup is a plant based twist on the classic corned beef and cabbage recipe. This soup packs all of your favorite seasonal flavors in a heathy, vegan soup made of nutritious veggies!

Let’s talk spices

This recipe is all about the spice! Pickling spices take this Vegetable St. Paddy’s Day Soup from regular old vegetable soup to St. Paddy’s Day perfection. You can make your own pickling spice but to simplify the process I recommend buying premade pickling spice which can be found at pretty much any grocery store. Pickling spices vary a bit depending on the brand but they typically consist of a combination of the following spices, give or take.

• Whole black peppercorns
• Mustard seeds
• Whole allspice berries
• Whole coriander seeds
• Ginger
• Crumbled Bay Leaves
• Broken cinnamon sticks
• Cloves
• Red chili flakes
• Dill seed

You might have noticed that most of these spices are not ground to dissolve easily into the soup. Personally I don’t mind the spices floating in my soup but if you’d rather have all the flavor without an occasional spicy crunch here and there, you can make your own spice packet or buy spice bags. You’ll pop the pickling spice into the spice packet and add it to the soup to get all of that spicy essence without having to pick the larger pieces out or bite into an occasional spice.

To make your own spice packet, simply wrap the spices in a piece of cheese cloth and wrap the cloth with kitchen twine. Make sure it’s nice and tight so that the spices don’t spill out during the cooking process. To make this process even easier you can buy either reusable or disposable spice bags. You can find these on Amazon.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 celery stalks, chopped
• 1.5 cups chopped carrots
• 1 small head of cabbage or 1/2 large head of cabbage, roughly chopped
• 1.5 pounds Yukon Gold potatoes, cut into 1-inch pieces
• 8 cups vegetable stock. I highly recommend Better than Bouillon Seasoned Vegetable Base for this soup. If you’re not making this recipe vegetarian, you could also use chicken broth.
• 1/2 tablespoon onion powder
• 2 tablespoons pickling spices. This spice can be found at most grocery stores. It is a blend of several spices. You can add them into the soup in a spice bag which you can order on Amazon, or create your own spice bag using cheese cloth wrapped in kitchen twine. You could also add the spices directly to the soup.
• 2 bay leaves
• Salt, to taste. This will depend on the amount of salt that’s in your broth so it’s best to give it a taste before adding additional salt.

How to make Vegetarian St. Paddy’s Soup

• Sauté the onion, carrots and celery in oil in a large soup pot, on medium heat, for 5-6 montes or until slightly softened.
• Add the cabbage, potatoes, broth, onion powder, pickling spices and bay leaves into the soup and bring to a boil. Turn down the heat and simmer for 20 minutes or until the potatoes are tender. You can add the pickling spices and bay leaves directly to the soup but if you prefer not to pick out the leaves and larger spices after the soup has cooked, you can add them to a spice packet. A spice packet is made by wrapping the spices in cheese cloth and wrapping it tightly in kitchen twine or you can buy premade spice bags on Amazon. Once you’ve filled the packet with your spices, drop the entire packet into the soup and remove it once it’s done cooking.
• Add salt to taste.

Vegetable St. Paddy’s Day Soup

This Vegetable St. Paddy's Day Soup is a healthy, plant based twist on the classic corned beef and cabbage recipe.

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Course Appetizer, dinner, Soup

Cuisine irish

Ingredients

  

• 2 tablespoons olive oil
• 1 onion chopped
• 3 celery stalks chopped
• 1.5 cups chopped carrots
• 1 small head of cabbage or 1/2 large head of cabbage roughly chopped
• 1.5 pounds Yukon Gold potatoes cut into 1-inch pieces
• 8 cups vegetable broth I highly recommend Better than Bouillon Seasoned Vegetable Base for this soup. If you're not making this recipe vegetarian you could use chicken broth.
• ½ tablespoon onion powder
• 2 tablespoons pickling spices This spice can be found at most grocery stores. It is a blend of several spices. You can add them into the soup in a spice bag which you can order on Amazon or create your own spice bag using cheese cloth wrapped in kitchen twine. You could also add the spices directly to the soup.
• 2 bay leaves
• Salt to taste

Instructions

 

• Sauté the onion, carrots and celery in oil, on medium heat, for 5-6 montes or until slightly softened.
• Add the cabbage, potatoes, broth, onion powder, pickling spices and bay leaves into the soup and bring to a boil. Turn down the heat and simmer for 20 minutes or until the potatoes are tender. You can add the pickling spices and bay leaves directly to the soup but if you prefer not to pick out the leaves and larger spices after the soup has cooked, you can add them to a spice packet. A spice packet is made by wrapping the spices in cheese cloth and securing it tightly with kitchen twine or you can buy premade spice bags on Amazon. Once you've filled the packet with your spices, drop the entire packet into the soup and remove it once it's done cooking.
• Add salt to taste

Keyword plant based corned beef cabbage, vegan corned beef cabbage, vegetable st. paddy’s day soup, vegetable st. patty’s day soup

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