Warm, healthy, and loaded with vegetables, our Irish Farmhouse Vegetable Soup is just what you need this fall. Mmmmm…delicious!
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.
Step 2: Saute your garlic, onion, and leeks in olive oil for approximately 5 minutes, or until softened.
Step 3: Add the carrots, potatoes, parsnips, turnip, and celery to the pot. Stir well and sauté for another 5 minutes.
Step 4: Stir in your thyme and rosemary, then season with salt and pepper to taste.
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.
Step 6: Season again with salt and pepper to taste. Serve and enjoy.
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.
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.
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.