Irish Farmhouse Vegetable Soup
Step into the heart of Ireland's culinary heritage with our delightful take on the classic Irish Farmhouse Vegetable Soup. In this recipe, we embark on a culinary journey that combines the rustic charm of farm-fresh vegetables with the luxurious creaminess of a homemade heavy cream. The result? A bowl of warmth and flavor that pays homage to the comforting traditions of Irish farmhouse kitchens.
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With a medley of vibrant vegetables, savory seasonings, and a velvety creaminess, this heartwarming soup invites you to experience the warmth and comfort of traditional Irish cuisine.
- 1 cup greenpeas (frozen)
- 2 cup mixed vegetables (I use golden farm)
- 1 onion
- 1 spring onion
- 1 potato
- 1 sweet potato
- a dash of blackpepper
- 1 tbsp mushroom bouillon
- 1 cup milk
- 1 tbsp butter
- Water if needed
- 2 cups milk
- 1/2 cup creamer powder (I use fiber creme)
- 1 - 2 tbsp cornstarch
- Water if needed
Finely chop all the ingredients and sauté them with butter.
Pour in milk and water, then cook until done. Don't forget to add seasoning.
Once cooked, blend the mixture until smooth, and set aside.
Pour the homemade heavy cream over the soup in the serving bowl.
Cook milk, then add creamer powder. Once it boils, add the cornstarch solution to thicken the mixture, resembling the consistency of heavy cream. Ensure it has a similar thickness to heavy cream.
Servings 3
- Amount Per Serving
- Calories 299kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 2.7g14%
- Cholesterol 13mg5%
- Sodium 717mg30%
- Potassium 832mg24%
- Total Carbohydrate 51.2g18%
- Dietary Fiber 8.2g33%
- Sugars 17.1g
- Protein 11.5g23%
- Calcium 253 mg
- Iron 2 mg
- Vitamin D 3 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- For the heavy cream leftover you can use it later so keep it in the fridge for about2 weeks or so