Country harvest root vegetable soup

4.90 from 19 votes

Country harvest root vegetable soup

Recipe video above. I don't harvest and I don't live in the country. I just didn't think "Root Vegetable Soup" did this recipe justice - so I got creative to get your attention!😅

Root veg are great for naturally creamy soups thanks to the higher starch content, though we give this a luxe boost with a scant 1/2 cup of cream. Nourishing, never boring, and flexible too - in case your harvest basket is missing items! Love that it's made with water not stock - curry powder adds a flavour boost so it doesn't taste flat. Bonus - LOW CAL!

Prep Time20

Cook Time30

Total Time50

Course: Main, Soups, Starter

Cuisine: Western

Keyword: creamy farmers soup, harvest soup, root vegetable recipe, root vegetable soup, root vegetables

Servings: - 6 as a main

Calories: 362cal

Author: Nagi

Ingredients

2 tbsp extra virgin olive oil
1 tbsp (15g) unsalted butter
1 onion , chopped into large dice
3 garlic cloves , chopped
1 tbsp curry powder (I like Clive, but any will do, Note 1)
1 tsp dried thyme leaves (Note 2)
1 1/2 litre (6 cups) water
2 tsp cooking salt/kosher salt (halve for table salt)
1/2 tsp black pepper
1/2 cup thickened cream (heavy cream, or regular), plus extra for garnish (Note 3)

Root vegetables (Note 4):

1 large potato (~300g/10oz), peeled, cut into 2.5cm/1" cubes
1 medium sweet potato (350g/12oz), peeled, cut into 2.5cm/1" cubes
2 medium carrots , peeled, cut into 1.5cm/0.5" pieces
1 small/medium parsnip (150g/5oz), peeled, cut into 1.5cm/0.5" pieces
1 small celeriac (600g/1.2 lb), peeled, cut into 1.5cm/0.5" pieces (~2 heaped cups)

Serving/garnish (optional):

Warm crusty bread
Parsley , finely chopped
Pinch extra curry powder
Pinch black pepper

Cups - Metric

Instructions

Sauté - Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened.
Add root vegetables, thyme and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.
Simmer 15 minutes - Turn stove up to high. Add water, salt and pepper. Stir, then once it comes to a simmer, lower heat to medium high and simmer rapidly for 15 minutes (no lid) until all the vegetables are soft (check with knife).
Stir in cream, simmer for 1 minute.
Blitz - Remove from heat and use a stick blender to blitz until smooth. (Note 5 for blender) Adjust to taste - water to thin, salt and pepper if needed, extra cream for more indulgent.
Serve in bowls. Drizzle with cream, pinch of curry powder, parsley and pepper. Serve with warm crusty bread!

Notes

1. Curry powder - I'm talking regular grocery shop Western curry powder. Neutral enough so no one will think you're trying to make a curry but adds interest so it doesn't just taste like pureed vegetables without having to buy vegetable stock.

2. Other herb options - fresh thyme leaves or dried oregano, Italian mix or herbes de provence.

3. Cream gives this a nice finish for mouthfeel. Sub with 1/3 cup milk plus unsalted butter (I'd use about 2 tbsp /30g).

4. Root vegetables - Feel free to swap out and use more of any of the listed. Pumpkin is a great all-rounder sub for any of them.

Parsnip and celeriac - if you increase these, they will dominate as they have stronger flavour than the other veg. They can also be exxy - sub with swedes or turnip.
Potato - Any all purpose or starchy potato is fine here, I used Sebago (the dirt brushed ones in Australia).
Non-root veg will also work but as they are typically more watery and less starchy, soup will likely be thinner and less creamy.

5. Blender - Do in batches, remove lid insert and cover the hole with a folded tea towel. Blitz, repeat.

Leftovers will keep for 4 days in the fridge or 3 months in the freezer.

Nutrition per serving assuming 5 very generous servings as a main (serves ~8 as a starter). Excludes bread (how am I to know how much butter you slather yours with??!).

Nutrition