Best Irish Vegan Farmhouse Soup Recipes

Farmhouse Vegetable Soup image

Provided by Charlotte J

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted kerrygold irish butter
1 small onion, chopped
2 leeks, washed and sliced (white part only)
2 parsnips, peeled and sliced
2 medium potatoes, peeled and cut into 1-inch pieces
2 carrots, peeled and sliced
4 cups homemade vegetable stock or 4 cups low sodium vegetable broth
2/3 cup half-and-half
3 tablespoons fresh flat-leaf parsley, minced
salt & freshly ground black pepper

Steps:

In a stockpot over medium heat, melt the butter.
Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
Remove from the heat and let cool for 10 minutes.
Working in batches, transfer the soup to a food processor or blender and puree until smooth.
Your immersion blender can also be used.
Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
Simmer until heated through.
Ladle the soup into swallow bowls and enjoy.

Irish Farmhouse Vegetable Soup image

Provided by Gandalf The White

Categories Chowders

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

2 rutabagas, diced
2 turnips, diced
2 carrots, diced
2 white onions, diced
3/4 bunch celery, diced
2 leeks, diced and washed
2 tablespoons cornstarch
2 tablespoons water
3/4 gallon white chicken stock (see NOTE above)
2 bay leaves
1 1/2 lbs barley
4 tablespoons olive oil
1/4 lb chicken base
3/4 tablespoon onion powder
1/2 bunch fresh parsley, chopped
1/2 bunch scallion, diced (green onion)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

Steps:

Dice all the vegetables and mix, then set aside.
Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
Heat a large saute pan, then add the olive oil and keep on medium heat.
When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
Continue to stir -- the soup should become thick.
Garnish with parsley & scallions, then serve.

Nutrition Facts : Calories 370.6, Fat 8.9, SaturatedFat 1.7, Cholesterol 7.2, Sodium 1041.3, Carbohydrate 60.1, Fiber 12, Sugar 7.8, Protein 14.4