Donal's Family Kitchen40 Minutes

Irish Farmhouse Vegetable Soup

Name: Irish Farmhouse Vegetable Soup
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 25g unsalted butter; 1 large onion, sliced; 2 garlic cloves, sliced; 2 celery sticks, thinly sliced; 2 leeks, sliced; 1 large carrot, peeled and chopped; 1 large parsnip, peeled and chopped; 400g floury potatoes, diced; 600ml vegetable stock; 120g frozen peas; Good drizzle of double (heavy) cream; Good grating of fresh nutmeg; Sea salt and freshly ground black pepper; For the croutons:; 2 tbsp olive oil; 20g unsalted butter; 2 sprigs of rosemary; 2-3 slices of white or sourdough bread, diced

This version is as true to the vegetable soup I grew up with, even though it sometimes came from a carton! It's a real bowl of comfort, particularly if you choose to add the seriously good rosemary croutons - they keep well in an airtight container and are also lovely added to a salad for flavour and crunch.

Donal SkehanFrom the series · Donal's Family Kitchen

40 min totalServes 6Medium

Time40 min

Serves6

SkillMedium

ShowSuper Food In Minutes

Watch the episode

Donal's Family Kitchen · Ep 6 Sunday Night Comfort

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Method

Heat the oil and butter in a large pan. Add the onion, garlic, carrots, celery and leeks and cook for 10 minutes until softened down. Season well.

Add the rest of the veggies and cook for a few minutes more, then pour in the stock. Season well and bring to the boil, then reduce to a simmer and cook gently for 20 minutes until the veggies are all tender, adding the peas for the last few minutes. Spoon out one-third of the veggies with a slotted spoon and set aside.

Blitz the rest of the soup with a stick blender until smooth, then remove from the heat. Stir in the reserved whole veggies.

To make the croutons, heat the oil and butter with the rosemary sprigs in a large pan. When hot, add the cubes of bread, toss well then cook for 5-6 minutes until golden and crisp on all sides. Season with sea salt.

Add the cream to the soup and a good grating of nutmeg and serve with the rosemary croutons.

HOW TO FREEZE

Allow to cool completely. Once cool, transfer to a sturdy freezer bag or container and freeze for up to 6 months. Defrost slowly in a pan over a low heat.

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40 MinutesVegetarian

Nutrition

Per serving · estimated

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—protein

—carbs

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Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.

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