Hearty Irish Soup
A comforting soup featuring tender vegetables and a rich chicken broth, garnished with crispy halal smoked turkey strips for a satisfying crunch.
Ingredients
For the soup
- 1 small head cabbage, chopped About 4–5 cups.
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 2 medium carrots, peeled and sliced
- 4 cups chicken broth (low-sodium preferred) Use homemade for better flavor.
- Salt and freshly ground black pepper, to taste
For garnish
- 4 strips halal smoked turkey-style strips, diced For a crunchy garnish.
- Fresh herbs for garnish (flat-leaf parsley, chives, or dill) Optional.
Instructions
Cooking the turkey strips
- In a large pot, warm a drizzle of olive oil over medium heat. Add the diced halal smoked turkey-style strips and cook until they’re golden and crisp, about 4–6 minutes.
- Remove the crispy strips with a slotted spoon and set them on a paper towel-lined plate. Leave the pan juices in the pot.
Sautéing the vegetables
- Add the chopped cabbage, diced potatoes, and sliced carrots to the pot. Stir to coat the vegetables in the pan juices and let them soften for 3–4 minutes.
Simmering the soup
- Pour in the chicken broth and bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender when pierced with a fork.
- Season with salt and pepper to taste. Remove the bouquet garni if used.
Serving the soup
- Serve hot, garnished with the crispy halal smoked strips and chopped fresh herbs if desired.
Notes
Store leftovers in an airtight container for 3–4 days in the refrigerator. This soup also freezes well for up to 3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 15gFat: 7gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!