Traditional Irish Farmhouse Vegetable Soup Recipe

There are a quite a few traditional Irish recipes that have stayed with me, and this creamy farmhouse vegetable soup is one of them. We make a huge pot of this soup almost weekly in our house, varying the ingredients after what’s available or in season.

Root vegetables are the star of the show but honestly, this soup is so flexible that you can substitute freely! It makes a great lunch all year round so, it’s not surprising you’ll find an Irish cream of vegetable soup on the menu at most pubs and restaurants in Ireland!

St Patrick’s Day is around the corner, and this simple Irish farmhouse vegetable soup is the perfect meal to celebrate! 

What makes a traditional Irish Soup?

Ireland’s seemingly simple vegetable soup boasts remarkable regional variations, showcasing the diverse agricultural bounty and culinary history. A traditional Irish soup has a few hallmarks:

• Irish soups are fueled by readily available, seasonal ingredients, often featuring root vegetables like potatoes, carrots, parsnips, and onions.

• While not all Irish soups are creamy, many feature a touch of dairy, like milk or cream, to add richness and depth. 

• They are usually thickened with flour roux or potato.

• The base often relies on simple but flavorful broths, traditionally made from chicken, lamb, or vegetables.

I’d say every family in Ireland has a preferred combination of vegetables, and some lean towards chunky soups, leaving the veggies partially blended or altogether whole! Both methods are delicious, but our family enjoys a creamy soup; it’s a real bowl of comfort during the cold seasons!

My best tips for making this soup

The secret to a really great soup is in the stock! An Irish Country Kitchen by Mary Kinsella is yet another book that I ‘borrowed’ from my mum 15 years ago when I was learning to cook (sorry mum!) It was from this I learned how to make an easy, basic soup( at that time I used to buy ready-made soup.)

According to Mary, the secret to a really great soup is in the stock. When you have time to prepare your own vegetable stock, you’ll notice the difference. If you don’t have time, don’t sweat it; your soup will be hearty and delicious anyway!

There are two ways to thicken an Irish vegetable soup. One is using a roux of flour and butter that is added before the stock. My preferred way is to make sure there are plenty of root vegetables in the soup. This means the soup will be gluten-free, and if I’m serving a crowd, I’ll often use coconut oil and a plant-based cream to cover a range of dietary requirements. 

Use up those leftover vegetables! You know, the ones that can be found hiding in the bottom of the fridge? They may look a little worse for wear, but they are perfect for soup! Wash them thoroughly and remove any parts that look damaged.

Remember that this easy recipe is flexible after seasonal veggies and a great way to use up less than fresh vegetables. I encourage you to use what you have on hand, keeping in mind that starchy vegetables like potato, turnip, carrot, and celeriac will thicken the soup, so try to include these. Otherwise, you can add cauliflower, kale, frozen peas, or whatever you have on hand (or hiding at the back of the refrigerator). Add these towards the end of cooking time to preserve their flavor. 

Homemade Irish Vegetable Soup Recipes

Ingredients

4 tbsp / 60g Butter, olive oil, or coconut oil

1 medium-sized onion or half a leek

1 or 2 cloves of garlic crushed

2-3 Sticks celery or 1/4 head of celeriac  

2 Small Carrots 

1 large potato 

2 Parsnips – peeled or unpeeled.

1/2 Small turnip( or Swede as its sometimes called) 

1/2 Head of broccoli – added towards the end of the cooking time to preserve its flavor and color

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​Aim for roughly 4 cups/500g of mixed and chopped vegetables. 

5-6 cups/1.5 l Vegetable stock.  Chicken stock adds a lot of flavor, but you can also just use plain water and add 2 tsp sea salt!

1/4 Cup/ 60ml Cream – you can substitute with a plant based cream if you prefer. Coconut milk is the only substitute that I don’t recommend due to its strong flavor. 

Sea Salt

Cream to serve

Optional: bay leaves 

You Will Need

An immersion blender (stick blender)  or food processor or you can enjoy your soup chunky!

Method

1. Wash, peel and dice the vegetables.

2. Melt the butter or oil in a large saucepan over medium heat and add the onions or leeks. Stir occasionally until softened and translucent ( 4-5 minutes)

3. Add the minced garlic and cook for another minute, allowing the flavor to bloom.  

4. Add the rest of the veggies( except the broccoli) and mix thoroughly to coat them in oil before lowering the temperature. Place a lid on the pot and sweat the vegetables over low heat for 5-6 minutes. 

This allows them to soften slightly without browning.

5. Pour in the vegetable broth, add bay leaves, if using, and broccoli, and bring to a simmer for about 10 minutes or until the vegetables are soft. 

You want to add enough liquid to just cover the vegetables by a few inches. 

6. Remove bay leaf and blend the soup until smooth. Add the cream and mix thoroughly.

If the soup is too thick, you can add a little hot water or broth. If you prefer a chunky soup, you can skip the blender and serve as is or partially blended; Remove some of the mixture, blend until smooth, and add it to the rest of the soup.

Season to taste with black pepper and sea salt and serve with Irish soda bread and butter. 

Serving tips

For a touch of rustic elegance, serve this simple soup directly from a Dutch oven! Soup is also wonderfully warming, poured hot from a thermos!

Garnish with a swirl of cream and a sprinkle of fresh parsley or herbs. For a more filling and delicious meal, garnish with some protein like some fried bacon pieces, Curry Roasted Chickpeas, Crispy Tofu Croutons, or some toasted seeds. 

No Irish soup is complete without a hearty side of Irish brown bread, perfect for mopping up every delicious drop.

How to store this soup

I have a large soup pot and often make a huge pot of this hearty vegetable soup. When cooled, I ladle soup into an airtight container and freeze it down, and defrost it overnight on the counter as needed. 

If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!