Name: Pota Brata (Irish Flag Soup)
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 3 large white onions, diced; 3 large carrots, diced; 3 large stalks celery, diced; 6 cloves garlic, chopped; 1.5 quarts vegetable broth; 3 tablespoons dried sage; salt and ground black pepper to taste

Ingredients

1 tablespoon olive oil
3 large white onions, diced
3 large carrots, diced
3 large stalks celery, diced
6 cloves garlic, chopped
1.5 quarts vegetable broth
3 tablespoons dried sage
salt and ground black pepper to taste

Instructions

Step 1

Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
Step 2

Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
Step 3

Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

Enjoy your meal!