Homemade Irish Vegetable Soup Recipe
Irish vegetable soup, creamy, tasty and filling this soup is a real favourite. Have it for lunch or dinner for a satisfying meal.
Servings 6
Calories 242kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 stalk of celery finely chopped
- 2 medium carrots peeled and roughly chopped
- 1 medium leek outer leaves removed, cleaned then cut into slices
- 2 medium parsnips peeled and roughly chopped
- 1 clove of garlic finely minced or put through a garlic press
- 3 medium floury potatoes peeled and cut into large chunks, I used Maris Piper
- 3 or 4 sprigs of fresh thyme
- 1 litre / 4 cups of vegetable stock made with 2 vegetable stock cubes
- 2 dried bay leaves
- 100 g / ¾ cup of frozen garden peas
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 150 ml / ¾ of a cup of double cream (heavy cream)
Instructions
- Heat the oil in a large stock pot, large saucepan or dutch oven.Add the onion, celery, leek and carrot and cook over medium heat until the onion is soft about 20 minutes. Add the garlic then cook for another minute.
- Add the parsnips, potatoes and stock. Stir well then add the bay leaves and thyme. Season with salt and freshly ground black pepper. Bring to a boil, reduce to a low simmer and cook for about 15 minutes. Or until the potatoes are cooked through.
- Remove the bay leaves and the thyme. Transfer two ladles of the soup to a blender, blend until smooth then return it to the soup ad stir well.
- Check the seasoning then add the frozen peas. Cook for a few minutes then stir in the cream and cook for another couple of minutes until the soup is piping hot.
- Serve immediately with bread and a fresh parsley garnish if you like.
Notes
- Storage - Any leftovers can be stored in an airtight container and kept in the fridge. They should be used within two days. Due to the cream, I don't recommend freezing this soup.
- Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. The nutritional information for. this recipe does not include pasta or cheese.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.
Nutrition
Calories: 242kcal | Carbohydrates: 30.6g | Protein: 3.9g | Fat: 13.5g | Saturated Fat: 7.5g | Cholesterol: 35mg | Sodium: 668mg | Potassium: 498mg | Fiber: 4.3g | Sugar: 5.4g | Calcium: 55mg | Iron: 1mg