Irish Vegetable Soup Recipe
This is my go-to recipe for a comforting Irish vegetable soup. For another hearty option, try my easy authentic Mom’s lentil soup recipe. It uses simple ingredients, cooking them gently to bring out sweet flavors. Finish it off with a bit of cream and peas for a truly warm bowl, especially nice on cold days.
Ingredients
- ○ Onions
- ○ Leek
- ○ Potatoes
- ○ Butter
- ○ A little oil
- ○ Other root vegetables (like parsnip, carrot, celery), peeled and chopped
- ○ Vegetable stock
- ○ Peas
- ○ Cream
- ○ Salt and pepper, to taste
- ○ Fresh parsley, chopped (for serving)
- ○ Brown bread (for serving). For a delightful homemade side, you can also prepare easy homemade bread cubes for perfect stuffing.
Instructions
- Start by chopping your onions, leek, and potatoes.
- In a heavy, deep pot, melt some butter. Add a little oil to keep the butter from burning.
- Toss in the chopped onions, leek, and potatoes. Let them cook, stirring now and then, for 5 to 6 minutes until they soften. Season them with salt and pepper at this stage.
- While the first vegetables are cooking, peel and chop your other root vegetables like parsnip, carrot, and celery. You can use whatever similar vegetables you have on hand, as this recipe is quite adaptable.
- Add these chopped root vegetables to the pot.
- Pour in the vegetable stock and bring everything up to a nice steady simmer.
- Let the soup cook for 10 to 12 minutes, or until the vegetables are tender. You can test this by piercing one with a fork.
- Carefully use an immersion blender to blitz the soup until it’s smooth, achieving a velvety texture similar to an easy creamy broccoli cheese soup recipe.
- Bring the soup back up to temperature on the stove.
- Stir in the peas and the cream.
- Give the soup a taste and adjust the salt and pepper as needed.
- Serve hot in bowls, with a sprinkle of fresh parsley and a side of brown bread. You could also offer a delicious homemade garlic bread with butter and parmesan.
This comforting soup is a meal in itself, but pairs wonderfully with a light and refreshing side, like this easy copycat Olive Garden salad recipe.
Easy Traditional Irish Vegetable Soup Recipe with Cream and Peas
This is my go-to recipe for a comforting Irish vegetable soup. It uses simple ingredients, cooking them gently to bring out sweet flavors. Finish it off with a bit of cream and peas for a truly warm bowl, especially nice on cold days.
- 1 large onion, chopped
- 1 large leek, chopped (white and light green parts)
- 3-4 medium potatoes, peeled and chopped
- 2 tablespoons butter
- 1 tablespoon oil (e.g., olive oil)
- 2 medium carrots, peeled and chopped
- 1 medium parsnip, peeled and chopped
- 2 celery stalks, chopped
- 6 cups (approx. 1.5 liters) vegetable stock
- 1 cup frozen peas
- 1/2 cup heavy cream (or double cream)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for serving)
- Brown bread, for serving
- Start by chopping your onions, leek, and potatoes.
- In a heavy, deep pot, melt some butter. Add a little oil to keep the butter from burning.
- Toss in the chopped onions, leek, and potatoes. Let them cook, stirring now and then, for 5 to 6 minutes until they soften. Season them with salt and pepper at this stage.
- While the first vegetables are cooking, peel and chop your other root vegetables like parsnip, carrot, and celery. You can use whatever similar vegetables you have on hand, as this recipe is quite adaptable.
- Add these chopped root vegetables to the pot.
- Pour in the vegetable stock and bring everything up to a nice steady simmer.
- Let the soup cook for 10 to 12 minutes, or until the vegetables are tender. You can test this by piercing one with a fork.
- Carefully use an immersion blender to blitz the soup until it’s smooth.
- Bring the soup back up to temperature on the stove.
- Stir in the peas and the cream.
- Give the soup a taste and adjust the salt and pepper as needed.
- Serve hot in bowls, with a sprinkle of fresh parsley and a side of brown bread.
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