Name: Pota Brata (Irish Flag Soup)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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

Cook Time: 60 minutes

Ingredients

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

Directions

Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, celery, and chopped garlic to the hot oil. Stir occasionally and cook for 5 to 7 minutes until the onions are translucent.
Pour in the vegetable broth and bring the mixture to a boil. As it heats, use a wooden spoon to scrape any browned bits off the bottom of the pot.
Season the soup with dried sage, salt, and black pepper. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, allowing the flavors to blend.
Once the soup is ready, carefully transfer it into a blender. Fill the blender no more than halfway. Secure the lid tightly, and pulse a few times to get the soup moving. Then blend on a low speed until smooth.
Continue blending the soup in batches until completely pureed. Pour the soup into a serving dish. Alternatively, use an immersion blender directly in the pot to puree the soup to your desired consistency.