Easy Homemade Farmhouse Irish Vegetable Soup With Rosemary

Sharing is caring!

With winter in full swing, it seems fitting to make this deliciously creamy soup loaded with root vegetables. Easy homemade farmhouse Irish vegetable soup with rosemary is simple and delicious for a cold and brisk day. Vegetables are diced and sauteed to bring out the sweetness and then simmered in a homemade vegetable stock with a beautiful herb bundle of rosemary, lavender, and sage. The resulting dish is warm, naturally sweet, and surprisingly light. 

This is the perfect time of year to make this soup to celebrate and honor Irish tradition. Read on to find out more!

The Irish Legend Of Imbolc And Feasting

Midway between Winter and Spring, Imbolc is celebrated on February 1st and 2nd. The Irish holiday Imbolc means “in the belly” which has so many meanings. One such meaning is that all the earth’s seeds are safe under the snow resting in the soil just waiting to grow. It is also a time when animals begin to reproduce. We celebrate the light of the sun returning (think modern-day Groundhog’s Day) and give thanks for the upcoming sowing season.

In Irish legend, St. Brigid is the goddess of Spring, fertility, healing, and new life. She lived around 450 AD and dedicated her life to God. St. Brigid was a healer and practiced all forms of charity. Feasts are prepared in her honor including homemade breads, freshly churned butter, vegetable soups like this one, and roasts. A bowl of milk was left on the windowsill for her.

Handmade crosses were made from straw, reeds, rushes, and other natural materials then blessed with holy water, and set on mantles and altars to honor St. Brigid. Whether you are celebrating Imbolc or St. Patrick’s Day, this soup is a great homage to Irish tradition. 

Traditional Irish Vegetables

Some traditional Irish vegetables include:

• Potatoes: Potatoes have been a staple of the Irish diet for centuries and are used in a variety of dishes, including colcannon, boxty, and champ.
• Cabbage: Cabbage is another popular vegetable in Ireland and is often used in soups, stews, and casseroles.
• Carrots: Carrots are a versatile vegetable that can be eaten raw, cooked, or juiced. They are often used in soups, stews, and salads.
• Parsnips: Parsnips are a root vegetable that is similar to carrots in flavor. They are often used in soups, stews, and mashed potatoes.
• Turnips: Turnips are a root vegetable that is related to cabbage and broccoli. They are often used in soups, stews, and mashed potatoes.
• Leeks: Leeks are a type of onion that has a milder flavor. They are often used in soups, stews, and casseroles.
• Scallions: Scallions are a type of green onion that is often used as a garnish or in salads.
• Watercress: Watercress is a leafy green vegetable that is often used in salads and sandwiches.

Root vegetables were and are a popular choice for Irish farmhouse vegetable soup because of the colder climate growing season. An abundance of potatoes, parsnips, and carrots made the best ingredients for traditional Irish recipes like soups and stews. 

Ingredients For Homemade Farmhouse Irish Vegetable Soup With Rosemary

Here are the simple ingredients to make this easy homemade vegetable soup. You should be able to find all the fresh vegetables at your local grocery store. This recipe makes about 16 cups.

• 4 potatoes
• 2 sweet potatoes
• 3 parsnips
• 3 carrots
• 1 cup peas
• 1 large onion
• 1 heaping teaspoon freshly grated ginger
• Herb bundle – bay leaves, rosemary, lavender, and sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon coriander
• 1-2 teaspoons of sea salt, to taste
• 1/2 teaspoon of black pepper
• 4 tablespoons of butter
• 5-6 cups of vegetable broth
• 1 cup of heavy cream (optional)

Additional Ingredients And Seasonings

Here are some optional ad-ins to make a bowl of comfort soup:

• Pearl barley
• Rice
• Orzo
• Minced garlic (grate cloves of garlic)
• Any leftover vegetables
• Red lentils
• Cayenne seasoning
• Hot sauce

Notes:

– I use a large 6-quart Dutch oven, use any large soup pot or a stock pot. 

-Substitute some of the butter for olive oil if you like. 

-For the liquid use any combination of water, vegetable stock, or chicken stock. Any combination of these will make a good soup. 

-Make this a pureed vegetable soup by using an immersion blender or a food processor. Be sure to use extreme caution with hot liquids. I usually puree half and leave the rest of the veggies chunky.

-You can omit the dairy or substitute for almond milk or coconut milk. 

Instructions For Homemade Farmhouse Irish Vegetable Soup With Rosemary

Here are the step-by-step instructions to make this homemade Irish vegetable soup recipe:

1. Dice the onions, potatoes, sweet potatoes, parsnips, and carrots into small pieces about 1/2 inch. 

2. Melt butter in a 6-quart Dutch oven and add the diced vegetables. Add the salt, pepper, thyme, and coriander. Grate or mince the ginger and add it to the pot. Stir and cook for 8-10 minutes over medium heat. 

3. Pour in the vegetable broth and add the herb bundle. 

4. Cover and bring to a boil. Reduce heat to medium-low and simmer for 35-45 minutes until all the vegetables are softened. 

5. Using an immersion blender (stick blender), puree half the vegetable mixture leaving the other half chunky. This will help thicken it up and still give a nice texture. 

6. Put the peas and cream into the soup and stir well. Serve hot. 

What To Serve With Homemade Farmhouse Irish Vegetable Soup With Rosemary

Careful ladle soup into a bowl and pick out your favorite soup spoon. This Irish soup can be served with so many things, here are some suggestions:

• Irish soda bread
• Irish brown bread
• Grilled cheese sandwiches
• Ham sandwiches
• Pulled pork sandwiches
• English Muffins
• Corn beef
• Cheese board with crackers
• French-style turkey
• Hummus and chips

How To Store And Reheat Homemade Farmhouse Irish Vegetable Soup With Rosemary

Store any leftover vegetable Irish stew in an airtight container for up to 5 days. Freeze this soup for up to 6 months, however, the cream may separate but it will come together when reheated. 

To reheat using the stovetop method – place the desired amount in a large saucepan and heat on medium to medium-low heat until hot. 

If using the microwave – place soup in a microwave-safe bowl, cover, and heat on 70% power one minute at a time stirring.

Wrapping Up Homemade Farmhouse Irish Vegetable Soup With Rosemary

This homemade farmhouse Irish vegetable soup makes a ton – about 15-16 cups. It is the perfect make-ahead meal for the rest of the week so you don’t have to spend a lot of time cooking. Irish vegetable soup is great for lunch/meal prep and use the rest of the soup as baby food.

It’s a powerhouse of vitamins and nutrients. You can cut this easy recipe in half for smaller portions, or give some as a delicious meal to a family member or neighbor. This time of the year, soup is a great way to fill your body with healthy choices and warm goodness.

Cheers,

Sarah

_{“This post may contain affiliate links. That means if you click and buy, I may make a commission at no cost to you. Please see my full disclosure policy for more details.”}

Recipe Card For Homemade Farmhouse Irish Vegetable Soup With Rosemary

Homemade Farmhouse Irish Vegetable Soup With Rosemary

Vegetables are diced and sauteed to bring out the sweetness and then simmered in a homemade vegetable stock with a beautiful herb bundle of rosemary, lavender, and sage. The resulting dish is warm, naturally sweet, and surprisingly light. 

Print Recipe

Prep Time:10 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr

Ingredients

• 4 potatoes
• 2 sweet potatoes
• 3 parsnips
• 3 carrots
• 1 cup peas
• 1 large onion
• 1 heaping teaspoon freshly grated ginger
• Herb bundle – bay leaves rosemary, lavender, and sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon coriander
• 1-2 teaspoons of sea salt to taste
• 1/2 teaspoon of black pepper
• 4 tablespoons of butter
• 5-6 cups of vegetable broth
• 1 cup of heavy cream optional

Instructions

• Dice the onions, potatoes, sweet potatoes, parsnips, and carrots into small pieces about 1/2 inch.
• Melt butter in a 6-quart Dutch oven and add the diced vegetables. Add the salt, pepper, thyme, and coriander. Grate or mince the ginger and add it to the pot. Stir and cook for 8-10 minutes over medium heat.
• Pour in the vegetable broth and add the herb bundle.
• Cover and bring to a boil. Reduce heat to medium-low and simmer for 35-45 minutes until all the vegetables are softened.
• Using an immersion blender (stick blender), puree half the vegetable mixture leaving the other half chunky. This will help thicken it up and still give a nice texture.
• Put the peas and cream into the soup and stir well. Serve hot.

Notes

I use a large 6-quart Dutch oven, you can use any large soup pot or a stock pot. 

Substitute some of the butter for olive oil if you like. 

For the liquid use any combination of water, vegetable stock, or chicken stock. Any combination of these will make a good soup. 

Make this a pureed vegetable soup by using an immersion blender or a food processor. Be sure to use extreme caution with hot liquids. I usually puree half and leave the rest of the veggies chunky.

You can omit the dairy or substitute for almond milk or coconut milk. 

Servings: 16 Cups

Author: Sarah