Every year in mid-March, people begin to flaunt their Irish pride. Storefronts are filled with all things green and bars anticipate the hoards of people who usually arrive the weekend before St. Patrick’s Day.

As an Irishwoman, I would rather spend St. Paddy’s Day inside with a bottle of Jameson and this luck o’ the Irish soup.

To make this festive soup, begin by combining the onion, carrots, sweet potato and orange zest in a saucepan with 3 cups of water. Bring it all to a boil, add sea salt and the optional chili flakes and allow it to simmer, covered, for about 15 minutes.

Allow the soup to cool and then blend with a hand-held blender until creamy, adding more water if needed. Put this soup to the side and begin making the Shamrock Green Soup.

Put the leek, zucchini, broccoli stalks and cashews into a saucepan and add 3 cups of water. Bring the mixture to a boil, add vegetable bouillon, cover and let simmer for about 7 minutes. Add the broccoli flowerets and green peas and continue to let the mixture simmer for about 5 more minutes. Allow the soup to cool a little, then pureé with a hand-held blender in small batches until creamy. Add more warm water if necessary to get a smooth consistency.

Now comes the fun part! Get out your most festive bowl and ladle in as much orange soup as you desire. Next, grab a spoon and pour the green soup on top, designing it to resemble a three-leaf clover.

This colorful soup is great for sharing with friends on St. Patrick’s Day or for a more relaxed meal at home. Become an Irish chef for a day. Slainte!

Ingredients

• Orange Soup Mixture
• 1 onion, diced
• 3 medium carrots, diced
• 1 sweet potato, peeled & diced
• 1 teaspoon orange zest
• 1 teaspoon plum vinegar
• 1 teaspoon sea salt
• Chili flakes, optional
• Shamrock Green Soup
• 1 leek, diced
• 1 large zucchini, diced
• 1 small head broccoli cut into flowerets, stems peeled and diced
• 1 cup green peas
• 1/4 cup raw cashews
• 1 tablespoon vegetable bouillon
• 1 teaspoon black or white pepper

Instructions

• To make orange soup, boil onion, carrots, sweet potato and orange zest in 3 cups of water.
• Add sea salt and chili flakes and simmer 15 minutes.
• Blend with hand-held blender until creamy.
• In a separate pan, make the shamrock green soup by boiling leek, zucchini, broccoli stalks and cashews in 3 cups of water.
• Add broccoli flowerets and peas and simmer for 5 minutes.
• Pureé with hand-held blender until creamy.
• Pour green soup over orange soup and serve warm.