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.
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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