Welcome to my Irish Vegan Farmhouse Soup Recipe! Whether you’re a seasoned vegan or just looking to add more veggies to your diet, this soup will be the perfect addition to your recipe collection. This soup is filled with hearty and wholesome ingredients that will warm your soul and nourish your body.
As a chef specializing in British cuisine, I pride myself on creating recipes that are not only delicious but also embrace traditional Irish ingredients and flavors. This soup will transport you back in time to the farmhouses of Ireland with its earthy and rustic taste.
This recipe is simple and easy to execute, making it the perfect option for beginners or those who are short on time. But don’t be fooled by its simplicity – this soup is packed full of flavor thanks to its fresh vegetables and fragrant herbs. So grab your apron, dust off your biggest pot, and let’s get cooking!
Why You’ll Love This Recipe
If you’re in the mood for a hearty and healthy soup that will take your taste buds on a journey to the lush green hills of Ireland, then Irish Vegan Farmhouse Soup is sure to please. There are countless reasons why you’ll fall in love with this recipe, and I’m excited to share them with you today.
Firstly, let’s talk about the ingredients. Each spoonful of this soup is packed with fresh leeks, sliced carrots, cubed parsnips, earthy potatoes, and rutabaga. These veggies all come together beautifully to create a flavorful and nutrient-dense meal.
And let’s not forget the pearl barley! This grain adds texture and fiber to the soup, keeping you full and satisfied for hours after your meal. Plus, it’s loaded with essential vitamins and minerals that will keep your body happy and healthy.
What really sets this soup apart from any other veggie soup recipe out there is its unique blend of seasoning. The combination of bay leaves, parsley, salt, and pepper gives it an extra kick that is simply irresistible.
If you’re looking for a vegan farmhouse soup that is easy to make and utterly delicious at the same time, this recipe is perfect! And it’s suitable for anyone following a vegan or vegetarian lifestyle.
So why wait? Give Irish Vegan Farmhouse Soup Recipe a try today and let your taste buds be transported to the beautiful countryside of Ireland. You won’t regret it!
Here are the ingredients you’ll need to make this delicious Irish Vegan Farmhouse Soup:
- Olive oil – 2 tablespoons
- Leek – 2, sliced
- Onion – 1 large, peeled and cubed
- Garlic – 2 cloves, minced
- Potato – 1 large, peeled and cubed
- Carrot – 2, peeled and sliced
- Parsnip – 1, peeled and sliced
- Rutabaga – 1, peeled and cubed
- Celery stalks – 2, sliced
- Vegetable broth/stock – 7 cups
- Bay leaves – 2
- Pearl barley – 1 cup
- Flour or cornstarch (optional)
You can easily find these ingredients in your kitchen or local grocery store. The olive oil will give your soup a rich and hearty flavor while the vegetables deliver a burst of flavor that will warm up your soul.
The Recipe How-To
Now that you have gathered all the fresh vegetables and ingredients, it’s time to start cooking the Irish Vegan Farmhouse Soup. This recipe is a classic traditional Irish vegetable soup, which goes perfectly with sourdough bread or crackers. Get your big pot and let’s start cooking.
Step 1: Preparing Vegetables and Barley
- Prepare the vegetables: Peel and cube 1 large onion, 1 rutabaga, 2 carrots, and 1 parsnip. Slice two leeks into thin strips.
- Prepare the barley: Rinse the barley under cold water and drain thoroughly.
Step 2: Cooking Vegetables
- Melt butter in a large saucepan over medium-high heat. Add onion and leek. Cook for about five minutes, stirring occasionally until softened.
- Add potato to the same pot and continue cooking for another minute.
- Pour in vegetable broth to cover the vegetables.
- Add carrots, parsnip, celery stalks, and garlic cloves to the pot. Bring it to a boil.
Step 3: Adding Barley
- Once boiling, reduce the heat to medium-low and add barley. You can also substitute pearl barley if you prefer a bit more texture.
- Let everything simmer for about 45-50 minutes until veggies are tender.
Step 4: Finishing Touches
- After simmering for almost an hour, discard bay leaves from the soup.
- Ladle half of the vegetable soup mixture into a blender or use an immersion blender, blend it until smooth creamy consistency is achieved before adding back into soup pot.
- Season with salt and freshly cracked black pepper to taste.
Your Irish Vegan Farmhouse Soup is finally ready!
This hearty Irish soup is filling enough as a main course on its own or perfect as an accompaniment to any meal. Feel free to add your favorite herbs and spices to elevate the flavor of this soup.
Substitutions and Variations
While the Irish Vegan Farmhouse Soup Recipe is delicious as is, there are a few substitutions and variations you can make to give it a bit of a twist.
For those who don’t have access to barley or simply don’t enjoy the texture of the grain, you can easily swap it out for something like quinoa or brown rice. These grains will add more protein and fiber to the soup, making it even more filling.
If you want to add a bit of heat to your soup, try tossing in some red pepper flakes or hot sauce. You could also try swapping out the traditional bay leaves for some fresh thyme or rosemary to give it a herbal kick.
For those who love their soup filled with more veggies, feel free to add some chopped zucchini or yellow squash. This will boost the nutritional value of the soup even further.
If you’re not vegan or vegetarian, you could try adding some cooked chicken or turkey shredded into small pieces. These meats will not only increase the protein content of the soup but they also go well with the earthy farmhouse flavors.
Regardless of which substitutions and variations you decide to make, ensure that you still follow a balanced recipe regardless of any substitution made.
Serving and Pairing
The Irish Vegan Farmhouse Soup Recipe is a hearty and earthy soup that is perfect for any season. To complement the rich and robust flavors of this soup, there are a variety of serving and pairing options that you can consider.
– The soup is best served piping hot, so be sure to heat it up before serving.
– Fill each bowl with a generous amount of soup, leaving some room at the top for toppings.
– Pair with freshly made bread or a hearty salad for a complete meal.
– A classic soda bread or sourdough bread would be perfect to serve alongside this soup. It adds texture and crunch to every spoonful.
– For a light and crunchy side salad, try an arugula salad with sliced almonds and lemon vinaigrette.
– If you’re in the mood for something indulgent, serve the soup with crispy potato wedges seasoned with garlic and rosemary. This combination is sure to satisfy your cravings.
For those who enjoy wine pairing, try a full-bodied red wine like Merlot or Zinfandel to go along with the warm flavors of the vegetables in the soup. If you prefer beer, opt for an Irish stout like Guinness. Its bold flavor complements the hearty notes in the dish perfectly.
Overall, whether you choose to serve this Irish Vegan Farmhouse Soup Recipe as an appetizer or main course, pairing it with fresh bread, crispy potatoes or a light salad will add extra depth of flavors and textures to your meal.
Make-Ahead, Storing and Reheating
If you’re looking for a recipe that you can prep ahead of time, then Irish Vegan Farmhouse Soup is the ideal option! This soup is completely customizable and can be easily prepared in advance.
To make this vegan farmhouse soup ahead of time, simply follow the instructions provided in section 4 of this recipe article. Once done, allow it to cool down to room temperature before transferring it to an airtight container. You can keep it in the fridge for up to three days or freeze it for up to three months.
To reheat the soup, you can either do it on a stovetop using medium heat or microwave it for around five minutes. Just remember that if you’re reheating from frozen, first thaw it entirely by placing the container overnight in the fridge.
When reheating, add a little bit of water or broth to prevent the soup from becoming too thick. Also, adjust the seasoning according to your preference as flavors tend to change after being stored.
If you’re planning on serving your guests with homemade vegetable soup, this recipe is perfect not only because it’s hearty and delicious but also because you can make it well ahead of time. It’s so easy and convenient to reheat and doesn’t lose its flavor even when stored. With all its veggies and earthy flavors, this vegan classic will hit home every single time!
Tips for Perfect Results
When it comes to creating a hearty Irish Vegan Farmhouse Soup, there are a few tips and tricks that can elevate your dish from good to great. Here are some helpful tips for ensuring your soup is the best it can be:
1. Use fresh ingredients: Fresh ingredients pack the most flavor and their nutrient quality is high. Fresh vegetables such as leeks, carrots, potatoes, and parsnips give the soup a colorful and hearty texture that makes it pleasing to both the eye and the palate.
2. Melt butter with olive oil: Sauteing veggies in a combination of melted butter and olive oil not only flavors them but provides additional nutritional benefits from the heart-healthy fats found in olive oil. This also works well with other soups.
3. Don’t overcook the vegetables: Overcooked veggies can become mushy and destroy their inherent flavors. Keep a watchful eye when boiling or simmering to ensure they remain al dente.
4. Use cornstarch instead of flour: Cornstarch ensures thickening that retains its quality much better than wheat flour. When compared to regular flour; cornstarch acts faster, requires less heat, dissolves easily, and does not affect the taste of final outcomes.
5. Don’t skimp on vegetable broth: Using an excellent vegetable broth/stock will allow the soup to have depth of flavor without detracting from its vegetable-based origins. The vegetable broth is responsible for melding everything together and nothing pairs better with roots vegetables than earthy flavors from well-spiced vegetable broth.
6. Experiment with spices: Bay leaves, thyme, parsley, garlic powder, smoked paprika, cumin among many other spices make up any soup recipe food com has ever known. Spices add passion to all dishes while making every mouthful interestingly different.
7. Cook barley separately: Barley swells as it cooks so it is best cooked separately in a pot on the stove. Once it is cooked, add it to the soup so it does not become mushy or affect the consistency of your soup.
By following these tips, you’re sure to get that perfect and hearty Irish Vegan Farmhouse Soup every time. Its earthy flavors mixed with its rich deliciousness defines what an ideal farm house soup should be like.
Now that you have the recipe for this hearty Irish vegan farmhouse soup in your hands, go forth and unleash your creativity in the kitchen. Remember, cooking is an art and a science, so feel free to put your own twist on the recipe to suit your personal preferences. Whether you are looking for comfort food on a cold winter day, or a simple yet satisfying dinner option, this soup won’t let you down.
By using fresh, healthy ingredients like spring onions, parsley, and a variety of wholesome vegetables and grains like barley and rutabaga, you are not only feeding yourself from the earth, but also supporting farmers who work hard to produce high-quality crops. As Donal Skehan once said, “Every element of farming is a return to earth.” So embrace the farm-to-table approach and whip up a batch of hearty Irish vegan farmhouse soup today!
Irish Vegan Farmhouse Soup Recipe
- 1 large onion, peeled and cubed
- 1 rutabaga, peeled and cubed (if you don't have, use 1-2 stalks celery, sliced)
- 1 -2 carrot, peeled and cubed
- 1 -2 potato, peeled and cubed (or 1 to 2 small turnips, peeled and cubed)
- 1 parsnip, peeled and cubed (if you don't have, use another carrot)
- 1 leek, washed and sliced
- 3/4 cup barley
- 2 bay leaves
- 1/2 bunch parsley, chopped
- 1 -2 spring onion, sliced for optional garnish (or 4-5 scallions)
- 5 -6 cups vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 tablespoon cornstarch
- salt and pepper
- Prepare the vegetable stock(I use already prepared, or use storebought).
- Prepare all the vegetables, washing, peeling and cutting in small cubes.
- Place the barley in a medium sauce pan.
- Add 1 1/2 – 2 cups of the vegetable stock and bring to a boil. Once boiling, turn down to a simmer and cook the barley until it begins to become soft.
- Meanwhile, heat the olive oil in a large soup pot.
- Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching.
- As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables.
- Add the bay leaves and cook on a medium heat until the vegetables begin to soften.
- Using 1 more cup of the prepared vegetable stock (or water) make a slurry of the flour, cornstarch and liquid.
- When the vegetables have become soft, add the cooked barley.
- If more liquid is needed for the soup, add the rest of the vegetable stock, or water.
- Add the flour/cornstarch mixture (be sure to stir it well first). The soup will become slightly opaque and thicker.
- Season to taste with salt and pepper.
- Garnish with the chopped parsley and spring onions if using.
- Serve hot with a nice whole grain bread.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.