St Patrick’s Cabbage and Potato Soup

This is a potato based soup that uses oatmeal for thickening. It can be served with warm soda bread for a complete Irish experience.

  • Serves 4

  • Preparation 10 mins

  • Cooking 35 mins

St Patrick’s Cabbage and Potato Soup
  • Egg-Free

  • Low Fat

  • Vegan


  • 50g margarine
  • 1 small onion, sliced
  • 225g potatoes, peeled and finely diced
  • 225g carrots, peeled and finely diced
  • 225g mushrooms, sliced
  • 225g green cabbage, chopped
  • A pinch of ground cloves
  • 1000ml vegetable stock
  • 100g oatmeal
  • Salt and pepper to taste
  • A swirl soya cream, to garnish


  1. Melt the margarine in a large saucepan. Add the onions, potatoes and carrots and fry gently for about 5 minutes until soft.
  2. Add the mushrooms, cabbage and ground cloves and cook for 5 minutes more.
  3. Add the vegetable stock and oatmeal, bring to the boil, then simmer for about 20 mins.
  4. 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.)
  5. Return the soup to a clean pan and heat through gently. Season to taste. Serve in individual soup bowls with a swirl of soya cream on top if liked.

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