Irish Vegetable Soup

This simple pureed vegetable soup is a comfort I seek in the harried moments when I crave simplicity. It is one of the meals I ate repeatedly in Ireland. It is ever on the menu at both small, quick cafes or pubs, and nicer restaurants, always served with a slice or two of brown bread. It fills and warms you up, and can contain whatever sorts of vegetables you have on hand. This recipe makes a large batch, enough for 5-7 servings. meals.

small handful of dried porcini mushrooms

small handful of parsley, roughly chopped

4 to 5 sprigs fresh thyme

1 bay leaf

¾ cup gluten-free quick oats

2 Tbs. olive oil

3 medium leeks, white and light parts, sliced

1 medium onion, chopped

1 to 2 carrots, peeled and sliced

2 celery stalks, diced

2 tsp. tamari

salt and pepper, to taste

6 cups of water

1 clove garlic, minced

1 pound yellow potatoes, diced

2 medium turnips, peeled and diced

2 cups green cabbage, diced

1 tsp. apple cider vinegar

Directions at gutsyperformancenutrition.com

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