Irish Farmhouse Vegetable Soup

4.0 from 1 vote

Updated:

By Ollie Cartwright

Reading Time: 3 minutes

Warm, healthy, and loaded with vegetables, our Irish Farmhouse Vegetable Soup is just what you need this fall. Mmmmm…delicious!

Irish Farmhouse Vegetable Soup (serve)

Vegetable soup can be dated all the way back to Mesopotamia. Probably because they’re so tasty! Soup recipes using grains, legumes, and vegetables have been found on cuneiform tablets dating all the way back to around 1700 BCE.

How to Make Irish Farmhouse Vegetable Soup

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Get your ingredients ready. Peel and slice your carrots, parsnips, celery, and leeks. Peel and dice your onion, potatoes, and turnips. Crush your garlic. Measure your broth and seasonings.

Irish Farmhouse Vegetable Soup Ingredients)

Step 2: Saute your garlic, onion, and leeks in olive oil for approximately 5 minutes, or until softened.

Irish Farmhouse Vegetable Soup (garlic onion leek saute)

Step 3: Add the carrots, potatoes, parsnips, turnip, and celery to the pot. Stir well and sauté for another 5 minutes.

Irish Farmhouse Vegetable Soup (add veggies)

Step 4: Stir in your thyme and rosemary, then season with salt and pepper to taste.

Irish Farmhouse Vegetable Soup saute w seasoning

Step 5: Pour in the vegetable stock, ensuring that the vegetables are submerged. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 30-35 minutes, or until all vegetables are tender.

Irish Farmhouse Vegetable Soup (add veggie stock)

Step 6: Season again with salt and pepper to taste. Serve and enjoy.

Irish Farmhouse Vegetable Soup (serve)

Tweaks

We’ll always encourage your inner chef to explore new ideas. Here are a few suggestions….

  • Customize Veggies: Try substituting or adding different vegetables to the soup. I’m a fan of zucchini in mine. But you can always add other greens like spinach or kale towards the end of the cooking time.
  • Spices and Herbs: Adjust the seasonings to your liking. If you enjoy a bit of heat, add some red pepper flakes or paprika. You can also experiment with herbs like basil, oregano, or bay leaves.
  • Protein: Want a heartier soup? Try adding protein sources like beans (cannellini or chickpeas), diced chicken, or tofu.
  • Garnishes: Adding garnishes like grated cheese, croutons, or a dollop of sour cream can enhance the flavors.
  • Bread & Salad: Serve the soup with a baton of crusty french bread and a side salad for a complete meal.

Storage

To freeze, or not to freeze? It’s a split decision when potatoes are involved. If the potatoes are in chunks (like this soup), freezing can sometimes work well. Smooth potato soups, on the other hand, tend to not freeze as well.

Refrigerate: Your Farmhouse Vegetable soup will keep for around 3 to 4 days in the fridge when stored in an airtight container. Don’t forget to allow the soup to cool fully before placing it in the fridge.

Freeze: Chunky soups like this can be frozen for around three months before degrading. However, I don’t recommend refreezing more than once, as it tends to affect the taste and texture too much for my liking.

Tip

If you’re making this soup specifically to freeze for later, stop after adding the vegetable broth, cool, and freeze in a high-quality bag. When ready, thaw and continue by simmering for 35 minutes.

Reheat: The easiest way to defrost vegetable soup is to allow it to thaw on the counter for a few hours and then reheat on the stovetop. Alternatively, you can place it in the microwave in a container that is both ventilated and has a lid. Set the microwave on the defrost setting until it’s steaming hot.

Irish Farmhouse Vegetable Soup Recipe

4.0 from 1 vote
Course: SoupsCuisine: InternationalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

This is my freezer-friendly recipe for Irish farmhouse vegetable soup

Cook Mode

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Ingredients

  • 1 l 4 1/4 cup – Vegetable Stock

  • 2 tbsp 2 tbsp – Olive Oil

  • 1 1 – Onion, Diced

  • 3 3 – Carrots, Peeled and Sliced

  • 3 3 – Potatoes, Peeled and Diced

  • 2 2 – Parsnips, Peeled and Sliced

  • 1 1 – Turnip or Swede, Peeled and Diced

  • 1 1 – Leek, Sliced

  • 2 2 – Celery Stalks, Sliced

  • 2 2 – Garlic Cloves, Crushed

  • 1 tsp 1 tsp – Dried or Fresh Thyme

  • 1 tsp 1 tsp – Dried and Fresh Rosemary

  • Salt

  • Black Pepper

Directions

  • Cook Aromatics
    In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and leek, and sauté until softened, about 5 minutes.
  • Add Vegetables
    Add the carrots, potatoes, parsnips, turnip, and celery to the pot. Stir well and sauté for another 5 minutes.
  • Season
    Add the thyme and rosemary, then season with salt and pepper.
  • Cook
    Pour in the vegetable stock, ensuring that the vegetables are submerged. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 30-35 minutes, or until all vegetables are tender.
  • Taste
    Taste and adjust seasoning if necessary before serving.

Recipe Video

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