Country Harvest Root Vegetable Soup Recipe

Introduction

This Country Harvest Root Vegetable Soup is a comforting and flavorful way to enjoy a medley of autumnal vegetables. With warm spices like curry and thyme, it’s creamy, smooth, and perfect for cozy dinners. Easy to prepare, it pairs wonderfully with crusty bread for a satisfying meal.

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
• 1 tsp dried thyme leaves
• 1 1/2 litre (6 cups) water
• 2 tsp cooking salt or kosher salt (halve for table salt)
• 1/2 tsp black pepper
• 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
• 1 large potato (~300g/10oz), peeled and cut into 2.5cm (1″) cubes
• 1 medium sweet potato (350g/12oz), peeled and cut into 2.5cm (1″) cubes
• 2 medium carrots, peeled and cut into 1.5cm (0.5″) pieces
• 1 small/medium parsnip (150g/5oz), peeled and cut into 1.5cm (0.5″) pieces
• 1 small celeriac (600g/1.2 lb), peeled and cut into 1.5cm (0.5″) pieces (~2 heaped cups)
• Warm crusty bread
• Parsley, finely chopped
• Pinch extra curry powder
• Pinch black pepper

Instructions

1. Step 1: Heat the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, add the onion and garlic and cook for about 2 minutes until the onion is softened.
2. Step 2: Add the root vegetables, dried thyme, and curry powder to the pot. Cook for 3 minutes, stirring regularly, until the outside of the vegetables begins to soften.
3. Step 3: Increase the heat to high. Pour in the water, then add salt and black pepper. Stir well and bring to a simmer. Once simmering, reduce heat to medium-high and let it simmer rapidly without a lid for 15 minutes, or until all the vegetables are tender when pierced with a knife.
4. Step 4: Stir the cream into the soup and let it simmer gently for 1 minute.
5. Step 5: Remove the pot from heat. Use a stick blender to blend the soup until smooth. Taste and adjust seasoning with additional water to thin, salt, pepper, or cream for a richer texture.
6. Step 6: Serve the soup in bowls. Drizzle with extra cream and sprinkle with a pinch of curry powder, chopped parsley, and black pepper. Enjoy with warm crusty bread on the side.

Tips & Variations

• For a dairy-free version, substitute the cream with coconut cream or a plant-based alternative.
• Add a small touch of grated ginger along with the garlic for an extra warming flavor.
• If you prefer a chunkier texture, blend only half the soup and mix with the rest.
• Use homemade vegetable stock instead of water for deeper flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other root vegetables in this soup?

Yes, feel free to substitute or add other root vegetables like turnips, rutabaga, or beetroot depending on your taste and what you have available.

What if I don’t have a stick blender?

You can carefully transfer the soup in batches to a countertop blender or food processor and blend until smooth. Just be cautious with hot liquids to avoid splattering.