This is a potato based soup that uses oatmeal for thickening. It can be served with warm soda bread for a complete Irish experience.
50g butter or vegan margarine
100g onions, sliced
225g potatoes, peeled and finely diced
225g carrots, peeled and finely diced
225g mushrooms, sliced
225g green cabbage, chopped
1 pinch ground cloves
1 litre vegetable stock
Salt and pepper to taste
Single cream or soya cream to swirl (optional)
Melt the butter / margarine in a large saucepan. Add the onions, potatoes and carrots and fry gently for about 5 minutes until soft. Add the mushrooms, cabbage and ground cloves and cook for 5 minutes more.
Add the vegetable stock and oatmeal, bring to the boil, then simmer for about 20 minutes.
Allow to cool, then puree in a blender or food processor until the soup is smooth. (If you prefer a slightly chunky soup, just puree half the mixture.)
Return the soup to a clean pan and heat through gently. Season to taste. Serve in individual soup bowls with a swirl of cream on top if liked.