Country Harvest Root Vegetable Soup Recipe

Introduction

This Country Harvest Root Vegetable Soup is a comforting and flavorful dish perfect for chilly days. Packed with a variety of root vegetables and a hint of curry, it’s both hearty and creamy, ideal for a cozy meal at home.

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, 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 and cook for about 2 minutes until the onion softens.
2. Step 2: Add the potato, sweet potato, carrots, parsnip, celeriac, dried thyme, and curry powder. Cook for 3 minutes, stirring regularly, until the vegetables begin to soften on the outside.
3. Step 3: Increase the heat to high and pour in the water. Add salt and black pepper, stir well, and bring to a simmer. Once simmering, reduce heat to medium-high and let it simmer rapidly, uncovered, for 15 minutes or until all vegetables are tender when tested with a knife.
4. Step 4: Stir in the thickened cream and let the soup simmer gently for 1 more minute.
5. Step 5: Remove the pot from heat and use a stick blender to blend the soup until smooth. Adjust the thickness with extra water if needed, and add more salt, pepper, or cream to taste.
6. Step 6: Serve the soup in bowls. Garnish with a drizzle of cream, a pinch of curry powder, fresh parsley, and a sprinkle of black pepper. Enjoy with warm crusty bread on the side.

Tips & Variations

• For a spicier kick, add a small diced chili along with the garlic in Step 1.
• Use vegetable broth instead of water for a richer flavor.
• Swap thickened cream for coconut milk to make this soup dairy-free and add a subtle coconut flavor.
• If you don’t have a stick blender, transfer the soup in batches to a traditional blender, blending carefully and venting to avoid pressure build-up.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, replace the butter with olive oil and use coconut milk instead of cream. Make sure the curry powder you use is vegan-friendly.

Can I prepare this soup in advance?

Absolutely. This soup actually tastes better the next day as the flavors have more time to develop. Just reheat gently and add extra cream if needed before serving.

Country Harvest Root Vegetable Soup Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

This Country Harvest Root Vegetable Soup is a comforting, creamy blend of hearty root vegetables infused with warming curry and thyme. Perfectly sautéed and simmered to tender perfection, then pureed into a velvety smooth soup. Garnished with cream and fresh parsley, it’s ideal for a cozy meal served alongside warm crusty bread.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Country/European
• Diet: Vegetarian

Ingredients

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Fats and Seasonings

• 2 tbsp extra virgin olive oil
• 1 tbsp (15g) unsalted butter
• 1 tbsp curry powder
• 1 tsp dried thyme leaves
• 2 tsp cooking salt/kosher salt (halve quantity if using table salt)
• 1/2 tsp black pepper

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)

Dairy

• 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish

To Serve

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

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 softens and becomes translucent.
2. Cook Vegetables and Spices: Add the chopped root vegetables, dried thyme, and curry powder to the pot. Stir regularly and cook for 3 minutes, allowing the vegetables’ edges to soften and the spices to release their aromas.
3. Simmer: Increase the heat to high and pour in the water, followed by the salt and black pepper. Stir well and bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-high and let it simmer rapidly for 15 minutes uncovered, or until all the vegetables are tender when pierced with a knife.
4. Add Cream and Simmer Briefly: Stir in the thickened cream and continue to simmer the soup for 1 more minute to integrate the creaminess fully.
5. Blend: Remove the pot from heat and use a stick blender to puree the soup until completely smooth. Adjust the consistency with extra water if desired, and fine-tune the seasoning with additional salt, pepper, or cream according to your taste.
6. Serve: Ladle the soup into bowls. Drizzle with a little extra cream, sprinkle a pinch of curry powder, freshly chopped parsley, and a dash of black pepper. Serve immediately with warm crusty bread on the side for dipping and enjoyment.

Notes

• Note 1: Use your favorite brand of curry powder; Clive is suggested but any good quality curry powder will work well.
• Note 2: Dried thyme adds earthy depth; fresh thyme can substitute but reduce the quantity by half.
• Note 3: Thickened cream can be substituted with heavy cream or regular cream depending on availability. Extra cream is recommended for garnish to enhance richness.
• Note 5: When blending, use a stick/blender carefully to avoid splashes; alternatively, transfer in batches to a blender for a smooth texture.

Keywords: root vegetable soup, creamy vegetable soup, country soup, healthy soup, vegetarian soup, autumn soup, hearty soup