Country Harvest Root Vegetable Soup Recipe
Introduction
Country harvest root vegetable soup is a comforting and hearty dish, perfect for cooler days. Packed with a flavorful blend of root vegetables and a hint of curry, it’s creamy, warming, and easy to make from scratch.
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 good quality brand will work)
- 1 tsp dried thyme leaves
- 1 1/2 litres (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 of extra curry powder, for garnish
- Pinch of black pepper, for garnish
Instructions
- Step 1: Heat 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.
- Step 2: Add the diced root vegetables along with the dried thyme and curry powder. Cook while stirring regularly for 3 minutes until the vegetables start to soften on the outside.
- Step 3: Increase the heat to high. Pour in the water, then add salt and pepper. Stir well. When the soup reaches a rapid simmer, reduce heat to medium-high and simmer uncovered for 15 minutes or until all the vegetables are completely soft (test with a knife).
- Step 4: Stir in the thickened cream and let the soup simmer gently for 1 more minute.
- Step 5: Remove the pot from heat. Using a stick blender, carefully blend the soup until smooth. Adjust the consistency by adding water if needed, and season with more salt, pepper, or cream to your taste.
- Step 6: Serve the soup hot in bowls. Drizzle extra cream on top, and sprinkle with a pinch of curry powder, freshly chopped parsley, and black pepper. Accompany with warm crusty bread for the perfect meal.
Tips & Variations
- For a richer flavor, add a splash of vegetable or chicken stock instead of water.
- Try stirring in some grated nutmeg or a dash of smoked paprika for extra warmth.
- If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
- Use coconut cream instead of heavy cream if you want a dairy-free version with a subtle sweetness.
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. If the soup thickens after cooling, add a little water or cream to loosen it up before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, the soup tastes even better the next day as the flavors have time to meld. Just reheat it slowly and add extra cream if needed before serving.
What if I don’t have a stick blender?
You can use a regular blender in batches—just be careful blending hot soup. Alternatively, mash the vegetables with a potato masher for a thicker, rustic texture.
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Country Harvest Root Vegetable Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Country Harvest Root Vegetable Soup is a comforting and flavorful puree packed with a variety of hearty root vegetables, fragrant curry spices, and a touch of cream for richness. Perfect for cooler days, it combines textured vegetables like potato, sweet potato, carrots, parsnip, and celeriac, slowly simmered and then blended to a velvety smooth soup. Garnished with fresh parsley and extra cream, this soup is served best with warm crusty bread for a satisfying meal.
Ingredients
Fats and Aromatics
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
Spices and Seasoning
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 2 tsp cooking salt/kosher salt (halve if using table salt)
- 1/2 tsp black pepper
Liquids and Dairy
- 1 1/2 litre (6 cups) water
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
Root 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)
To Serve
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
Instructions
- Sauté Aromatics: 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 fragrant.
- Add Vegetables and Spices: Incorporate the cubed root vegetables along with dried thyme and curry powder. Stir and cook for approximately 3 minutes, allowing the vegetables’ outsides to soften slightly and the spices to bloom.
- Simmer Vegetables: Increase the stove temperature to high and add the water, salt, and black pepper. Stir well, bringing the mixture to a simmer. Lower the 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.
- Add Cream: Stir in the thickened cream and allow the soup to simmer for an additional 1 minute to combine flavors and add richness.
- Blend Until Smooth: Remove the pot from heat and use a stick blender to blitz the soup until smooth and creamy. Adjust the soup’s consistency by adding a little more water if desired, re-season with salt and pepper to taste, and add extra cream if you prefer a richer soup.
- Serve: Ladle the hot soup into bowls. Drizzle with additional cream and sprinkle with a pinch of curry powder, freshly ground black pepper, and chopped parsley. Serve alongside warm crusty bread for a comforting meal.
Notes
- The choice of curry powder can vary according to taste; a mild or medium blend works well.
- Dried thyme adds an earthy herbal note but can be substituted with fresh thyme if preferred, adding it at the end of cooking.
- Heavy cream enriches the soup but for a lighter option, reduced-fat cream or a cream alternative can be used.
- Ensure root vegetables are uniformly cut to help them cook evenly in the allotted time.
- A stick blender works best for blending directly in the pot ensuring a smooth, creamy texture without transferring hot soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Country/Traditional
Keywords: root vegetable soup, creamy vegetable soup, savory soup, country soup, curry soup, warm soup recipe
