Country Harvest Root Vegetable Soup Recipe

Introduction

This hearty Country Harvest Root Vegetable Soup is a comforting blend of seasonal root vegetables and warming spices. Rich, creamy, and perfectly spiced, it’s an ideal dish for cozy evenings or whenever you crave a nourishing bowl of soup.

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 (any brand will do)
• 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 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, to serve
• Parsley, finely chopped, for garnish
• Pinch extra curry powder, for garnish
• Pinch black pepper, for garnish

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 chopped onion and garlic. Cook for about 2 minutes until the onion softens.
2. Step 2: Add the chopped root vegetables, dried thyme, and curry powder to the pot. Stir regularly and cook for about 3 minutes until the outside of the vegetables starts to soften.
3. Step 3: Increase the heat to high. Pour in the water, add salt and black pepper, and stir. When the mixture reaches a simmer, reduce heat to medium-high and simmer rapidly without a lid for 15 minutes, or until all vegetables are soft when pierced with a knife.
4. Step 4: Stir in the thickened cream and let the soup simmer gently for 1 minute.
5. Step 5: Remove the pot from the heat and use a stick blender to puree the soup until smooth. Adjust the consistency with water if needed, and season with extra salt, pepper, or cream according to taste.
6. Step 6: Ladle the soup into bowls. Garnish with a drizzle of cream, a pinch of curry powder, freshly chopped parsley, and a dash of black pepper. Serve immediately with warm crusty bread.

Tips & Variations

• For a richer flavor, substitute a portion of the water with vegetable or chicken stock.
• Try adding a small diced apple for a subtle sweetness that pairs well with the curry spices.
• If you prefer a chunkier texture, blend only half the soup and stir the rest through.
• Use coconut cream instead of thickened cream for a dairy-free alternative with a hint of tropical flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup in suitable containers for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, replace the butter and cream with olive oil and coconut cream or a plant-based cream alternative to keep the soup rich and creamy.

What can I use if I don’t have celeriac?

You can substitute celeriac with extra potatoes or a mixture of celery stalks and parsnips to maintain the soup’s flavor and texture.

Country Harvest Root Vegetable Soup Recipe

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★★★★★

5 from 69 reviews

This comforting Country Harvest Root Vegetable Soup combines a medley of hearty root vegetables with aromatic spices like curry powder and thyme, simmered to perfection and finished with a touch of cream. Perfect for cozy meals, this smooth, creamy soup is both nutritious and satisfying, served best with warm crusty bread and a sprinkle of fresh parsley.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Country-style, Rustic
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fats and Oils

• 2 tbsp extra virgin olive oil
• 1 tbsp (15g) unsalted butter
• 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish

Vegetables

• 1 onion, chopped into large dice
• 3 garlic cloves, chopped
• 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)

Spices and Seasonings

• 1 tbsp curry powder
• 1 tsp dried thyme leaves
• 2 tsp cooking salt or kosher salt (halve if using table salt)
• 1/2 tsp black pepper
• Pinch extra curry powder (for garnish)
• Pinch black pepper (for garnish)

Additional

• 1.5 litre (6 cups) water
• Warm crusty bread (to serve)
• Parsley, finely chopped (for garnish)

Instructions

1. Sauté: Heat the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, add the chopped onion and garlic, cooking for about 2 minutes until the onion is softened and fragrant.
2. Add Root Vegetables and Spices: Stir in the cubed potato, sweet potato, carrots, parsnip, celeriac, dried thyme, and curry powder. Cook for 3 minutes, stirring regularly until the edges of the vegetables start to soften.
3. Simmer: Increase the heat to high and pour in the water along with the salt and black pepper. Stir and bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-high and let it cook rapidly, uncovered, for 15 minutes or until all the vegetables are soft when pierced with a knife.
4. Add Cream and Simmer Briefly: Stir in the thickened cream and let the soup simmer for an additional 1 minute to meld the flavors.
5. Blend: Remove the pot from heat and use a stick blender to puree the soup until smooth. Adjust the consistency by adding more water if needed and season with additional salt, pepper, or cream to taste for a richer flavor.
6. Serve: Ladle the soup into bowls. Garnish with a drizzle of cream, a pinch of curry powder, chopped parsley, and a sprinkle of black pepper. Enjoy with warm crusty bread for dipping.

Notes

• Note 1: Use your preferred curry powder brand; Clive is suggested but any good quality curry powder will work.
• Note 2: Dried thyme brings an earthy flavor that complements the root vegetables.
• Note 3: Thickened cream can be heavy or regular cream depending on your preference; extra cream is used for garnish to add richness.
• Note 4: Use kosher or cooking salt and reduce quantity if using table salt to avoid over-salting.
• Note 5: A stick blender is ideal for this recipe, but a regular blender can be used in batches carefully to avoid spills.

Keywords: root vegetable soup, country soup, creamy vegetable soup, curry spiced soup, vegetarian soup, autumn soup, cozy soup recipe