Looking for a simple, nutrient-dense soup that requires neither meat nor beans? You’ll love this recipe for Irish Soup!
Winter is a great time for soup, don’t you think? I love to make soup, and I love to use homemade bone broth to make it. Bone broth is so amazingly nourishing!
Here’s the thing, though: most hearty soups call for meat or beans or something that must be prepared before adding it to the soup. (The meat at my house is either in the freezer–raw, or is leftover from a meal I’ve prepared. We try to avoid canned beans, so I soak and cook most of our beans.)
What if there was a recipe for a soup that is:
- made with real food
- quick and easy to prepare
Guess what: there is!
This Irish Soup uses homemade bone broth, which makes it super nourishing. Steel cut oats thicken it up and provide some bulk. Coconut cream adds sweetness. Onions, carrots, celery and spinach increase the nutritional value–use them in frozen form to make preparation a snap.
Do not skimp on the salt in this soup! It’s what brings all the flavors together. You should use more salt than you think necessary. Trust me on this one! And make sure you’re using unrefined sea salt, and not regular table salt.
Thanks to my super-cook cousin-in-law for introducing me to this recipe for Irish Soup, which I have tweaked just a tad. I hope your family loves it!
- 4 TB coconut oil or butter
- 12 oz bag of frozen Mirepoix (or equivalent finely chopped onion, celery & carrot)
- 1-2 TB rice flour*
- 7-8 cups bone broth
- ½ to ¾ cup gluten-free steel cut oats
- 1 cup frozen chopped spinach or greens
- 4 TB coconut cream** (or real cream)
- unrefined sea salt, to taste (I start with about ½ tsp)
- ground black pepper, to taste (I start with about ¼ tsp)
- Heat a large pot over medium heat.
- Melt coconut oil or butter in the pot.
- Add Mirepoix and cook until veggies are soft.
- Stir in the flour and cook another minute or two to thicken, stirring constantly.
- Add broth and bring to a boil.
- Turn heat to low and cover. Simmer for about 15 minutes.
- Stir in the oats and spinach.
- Cook for about 15 minutes more, stirring occasionally.
- Stir in the coconut cream.
- Add salt and pepper, to taste.
**Coconut cream is found at the top of a can of cold coconut milk--the cream solidifies at the top. Depending on the temperature of your house, you may need to place one can in the fridge before preparing this recipe. In my experience, most cans of coconut milk separate automatically.
Leftover Irish Soup
One fun thing about this soup is that the steel cut oats expand over time. If you make extra soup and eat the leftovers the next day, your Irish Soup will be nice and thick. Like this:
You can either enjoy a thick version of Irish Soup, or you can thin it out a bit with extra broth.
A few more favorite soup recipes:
- Quick & Easy Tomato Basil Soup
- Sausage & Sweet Potato Soup with Spinach
- Beef & Veggie Soup with Sweet Potato
- Chicken Tortilla Soup
- Hamburger Soup with Beef & Veggies
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…