Country Harvest Root Vegetable Soup Recipe

Introduction

This Country Harvest Root Vegetable Soup is a comforting and flavorful way to enjoy seasonal vegetables. With a gentle curry twist and a creamy finish, it’s perfect for chilly days or whenever you crave a hearty, nourishing 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 (any variety will do)
• 1 tsp dried thyme leaves
• 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
• 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)
• 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, cooking for 2 minutes until the onion softens.
2. Step 2: Add the root vegetables, dried thyme, and curry powder. Cook for 3 minutes, stirring regularly, until the vegetables begin to soften.
3. Step 3: Increase the heat to high and pour in the water, salt, and black pepper. Stir to combine, then bring to a simmer. Reduce heat to medium-high and simmer rapidly without a lid for 15 minutes, or until all the vegetables are tender when pierced with a knife.
4. Step 4: Stir in the thickened cream and let the soup simmer for an additional minute.
5. Step 5: Remove the pot from heat and use a stick blender to puree the soup until smooth. Adjust the consistency by adding water to thin it if needed. Taste and season further with salt, pepper, or extra cream to your liking.
6. Step 6: Serve the soup in bowls. Drizzle with extra cream, and garnish with a pinch of curry powder, parsley, and black pepper. Enjoy with warm crusty bread on the side.

Tips & Variations

• For a vegan version, replace butter with more olive oil and use coconut cream instead of thickened cream.
• If you prefer a chunkier texture, blend only half the soup and stir the rest back in.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use homemade vegetable stock instead of water for a richer taste.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken in the fridge; add a little water or cream when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this soup?

Yes, frozen root vegetables can be used but may release extra water, so adjust cooking times and seasoning accordingly.

Can I prepare this soup in advance?

Absolutely. The flavors improve if made a day ahead. Simply store it in the fridge and reheat before serving, adding a little cream or water as needed.

Country Harvest Root Vegetable Soup Recipe

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★★★★★

5 from 79 reviews

• Author: Elara
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This comforting Country Harvest Root Vegetable Soup combines a medley of hearty root vegetables gently sautéed and simmered with flavorful curry powder and thyme. Finished with a touch of cream and blended to a smooth, velvety texture, this soup is perfect for cozy meals served alongside warm crusty bread and a sprinkle of fresh parsley.

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Ingredients

Scale 1x2x3x

Soup Base

• 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/kosher salt (halve if using table salt)
• 1/2 tsp black pepper

Vegetables

• 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)

Finishing & Garnish

• 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
• Warm crusty bread, for serving
• Parsley, finely chopped, for garnish
• Pinch extra curry powder, for garnish
• Pinch black pepper, for garnish

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Instructions

1. Sauté Aromatics: In a large heavy-based pot, heat olive oil and butter 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 and becomes translucent.
2. Add Vegetables & Spices: Add the diced potato, sweet potato, carrots, parsnip, and celeriac along with the dried thyme and curry powder. Cook for approximately 3 minutes, stirring regularly, until the outside of the vegetables begins to soften.
3. Simmer the Soup: Increase the heat to high and pour in the water, then add salt and black pepper. Stir well and bring the mixture to a simmer. Lower the heat slightly to maintain a rapid simmer and cook uncovered for 15 minutes, or until all the vegetables are tender when pierced with a knife.
4. Add Cream: Stir in the thickened cream and let the soup simmer for an additional 1 minute to incorporate the creaminess.
5. Blend until Smooth: Remove the pot from heat. Using a stick blender, carefully blitz the soup until it reaches a smooth, velvety consistency. Taste and adjust seasoning with more salt, pepper, or water for thinning if desired. Add extra cream for a richer taste if preferred.
6. Serve & Garnish: Ladle the soup into bowls. Drizzle with extra cream, sprinkle with a pinch of curry powder, black pepper, and chopped parsley. Serve hot with warm crusty bread on the side for dipping.

Notes

• Use a good quality curry powder such as Clive for the best flavor, but any curry powder will work.
• Thyme adds a subtle herbal note; dried thyme leaves are convenient and flavorful.
• Heavy cream adds richness but regular thickened cream can be used as an alternative.
• Adjust salt quantities carefully, especially if using table salt instead of kosher salt.
• When blending, ensure soup is cooled slightly to avoid splattering and use a stick blender for easy and smooth results.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Country/Farmhouse

Keywords: root vegetable soup, creamy soup, harvest soup, curry soup, vegetarian soup, comforting soup, easy soup recipe, celeriac soup