That's a good thing to have yes like that, on Mondays you take all those leftovers from the weekend throw them in the blender...makes an awsome soup.
Whether you wanna call it an Irish soup then I don't know.

After you cook the veg you can scoop them out and mash with a fork or potato masher. Personally I like the more rustic texture. Yum.

I (heart) soup!

I'm from Dublin, living in Meath.

Veg soup here is just usually onion, carrot's, potato, turnip, maybe some leek.

You don't need a blender, well a hand blender will do. It's easy to make and can you really throw in any root veg into it.

Agreed but with added parsnip too. Parsnip, carrots onions with potatoes are pretty standard. Salty to taste with white pepper on the parsnips.

My other fave is Hungarian Chicken with Paprika (Csirke pörkölt/paprikàs).

what is a leek in a swiss supermarket called?

It's "Lauch".

i finally found a picture of what i was trying to describe!

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Never saw a parsnip in our house, but any root veg will do.
But what's really missing is the pint of Harpic (does it still exist?) as you can get the bread and butter here!

poireau.

oh. you mean in the Basel supermarket! :P

I am attempting to make something similar now, no blender though, here goes!

From the photo, it looks a bit like (my Irish) mothers green pea and carrot soup.

You can add some pig knuckles (or other meaty bones) for taste and any other veg you have around. If you boil/simmer it for long enough, all the veg and pulses just disappear without need of a food processor. The carrots give it the orange tinge. I have made variations of this many times, but I put in mushrooms and smoked ham slices just for ease.

Also, I use a potato peeler on the carrots - then they dissolve away much quicker.

If you are interested, you can buy bags of dried green peas for less than 1 Euro in Kaufland in Waldshut in Germany. They do not even need steeping overnight.

Getting close to soup season

There's actually an app in the Mac App Store. Costs £9 though (UK Store)

My Irish mother-in-law was a great soup maker. That looks just like the plain old non-creamy version of potato soup to me. Potato, onion, leeks, chicken stock. Sometimes sprinkled with cheese, sometime bacon.

Some folks do add milk which makes it paler.
Some people add double cream which gives it a whiter colour and a taste similar to a Vichyssoise style Leek and Potato soup.

I failed miserably! I think the potatoe, pea, carrot versions mentioned above would work better. Guess i'll just have to keep trying!

Can you buy parsnips in Switzerland? If so what are they called in the supermarkets in the German side?