A bowl of Irish vegetable soup is the kind of meal that feels gentle and grounding, especially on cooler days when you want something warm without feeling weighed down. This Irish Vegetable Soup With Peas builds its flavor from simple ingredients, slowly softened in butter until they turn tender and slightly sweet, then simmered in stock until everything blends into a smooth, silky base. The peas stay bright and fresh, giving the soup a little lift at the end.
It is a great everyday recipe that works through spring, autumn and winter because it is made entirely from easy vegetables that cook down beautifully.
The texture becomes creamy even before adding cream, and a quick blitz brings everything together into a soft, velvety bowl. It’s lovely on its own or served with a slice of cheddar and thyme soda bread for something heartier.
Once you make it a few times, we promise it will become one of those dependable recipes you can turn to whenever you want something nourishing and simple.
Ingredients For This Irish Vegetable Soup With Peas
25 g butter
1 onion (peeled and diced)
1 leek (sliced)
3 potatoes (peeled and diced, about 450 g)
1.5 litres vegetable stock
2 carrots (diced)
1 parsnip (diced)
4 celery sticks (sliced)
100 ml cream (optional)
200 g frozen peas
Sea salt and freshly ground black pepper
How To Make This Irish Vegetable Soup With Peas
Melt the butter and soften the base vegetables
Warm the butter in a large saucepan over medium-high heat until melted and lightly foaming.
Add the onion, leek, and potatoes.
Cook for 5 to 6 minutes, stirring occasionally, until the vegetables pick up a faint golden colour and smell sweet.
This early browning builds a deeper flavour and helps the soup taste richer later.
Add the stock and remaining vegetables
Pour in the stock, then add the carrots, parsnip, and celery.
Bring everything to a gentle simmer, lower the heat, and cook for about 20 minutes.
The vegetables should feel tender when you pierce them with a fork.
Small lumps soften as they simmer, so there is no need to rush the process.
Blend the soup until smooth
Take the pot off the heat and blend the mixture with an immersion blender until the texture looks smooth and creamy.
Add the cream at this stage if you are using it and blend again.
The cream rounds out the flavour and gives the soup a more velvety finish, although the vegetables alone create a naturally silky texture.
Stir in the peas and warm through
Return the pot to a low heat and add the peas.
Let them warm through for a few minutes until the colour turns bright and the soup feels evenly hot.
The peas add freshness and sweetness without needing long cooking.
Season and serve.
Taste the soup and season with salt and pepper until it feels balanced.
Serve warm with cheddar and thyme soda bread or any bread you enjoy.
The gentle richness of the soup pairs well with something slightly sharp or herby.
Variations Of This Irish Vegetable Soup With Peas
Make it dairy free
Swap the butter for olive oil and leave out the cream. The blended vegetables stay naturally creamy, so the soup will still taste smooth and full without dairy.
Add herbs for extra aroma
A small handful of fresh parsley or chives stirred in at the end adds brightness. If you prefer deeper flavour, simmer a bay leaf with the vegetables and remove before blending.
Create a chunkier texture
Hold back a cup of cooked vegetables before blending, then stir them in afterwards. This gives the soup more bite while keeping the base creamy.
Add barley for a heartier meal
Cook 50 to 70 g of pearl barley separately and stir it in after blending. It turns the soup into a more filling lunch or dinner.
Serving Suggestions For This Irish Vegetable Soup With Peas
Serve with warm soda bread topped with cheddar, butter, or thyme.
Pair the soup with a crisp green salad for a light meal.
Add a swirl of cream, a sprinkle of chives, or a spoon of pesto for colour and extra flavour.
For a more substantial option, serve alongside a toasted cheese sandwich with sharp cheddar.
Frequently Asked Questions
Can I make this soup ahead?
Yes, it keeps very well. The flavour deepens after a few hours, so it is an excellent make ahead option for busy days.
Can I freeze it?
Absolutely. Freeze without the cream if possible. Thaw gently, warm the soup, and add a splash of cream when reheating if you like.
How can I thicken the soup?
Blend a larger portion of the vegetables or simmer uncovered for a few extra minutes. The natural starch from the potatoes thickens the broth.
Can I use milk instead of cream?
Yes. Whole milk works best because it blends smoothly and does not split as easily. Add it after blending and heat gently.
What if I do not have an immersion blender?
Let the soup cool slightly, then blend in batches in a regular blender. Do not fill the jug too high because hot liquids expand.
Can I add protein?
Yes. Small cooked lentils or chickpeas blend well into the soup without changing the flavour too much.
Can I use canned peas?
Yes, you can. Canned peas are already very soft, so add them right at the end and warm them gently. They will blend smoothly into the soup, although the flavour will be a bit milder and the colour slightly less vibrant compared to frozen or fresh peas.
Can I use fresh peas?
Absolutely. Fresh peas work beautifully. Add them near the end of cooking so they keep their bright colour and natural sweetness. They only need a few minutes to warm through, which helps the soup taste lighter and more seasonal.
Can I leave out the peas?
You can. The soup will be slightly earthier and more neutral, but still very smooth and comforting.
Could I use chicken stock instead of vegetable stock?
Yes. The flavour will be a little richer and less purely vegetable-based, but it works very well if you are not keeping the recipe vegetarian.
