Country Harvest Root Vegetable Soup Recipe

Introduction

This Country Harvest Root Vegetable Soup is a comforting blend of seasonal vegetables, warm spices, and creamy texture. It’s perfect for chilly days when you want something hearty yet nourishing. The subtle curry and fresh herbs add a delightful twist to classic root vegetable 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 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, for serving
• 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 prepared root vegetables, dried thyme, and curry powder. Cook for 3 minutes, stirring regularly, until the vegetables start to slightly soften on the outside.
3. Step 3: Increase the heat to high and pour in the water, salt, and black pepper. Stir well. When the soup comes to a simmer, reduce the 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 gently simmer for 1 minute to combine the flavors.
5. Step 5: Remove the pot from heat and use a stick blender to blend the soup until smooth. Adjust the consistency by adding water if too thick, and season with more salt, pepper, or cream if desired.
6. Step 6: Serve the soup in bowls, drizzling with extra cream and sprinkling with a pinch of curry powder, chopped parsley, and black pepper. Enjoy with warm crusty bread on the side.

Tips & Variations

• Use any variety of root vegetables you have on hand, like turnips or rutabaga, for different flavors.
• For a vegan version, substitute butter with coconut oil and cream with coconut milk or cashew cream.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• If you prefer a chunkier soup, blend only half the soup and stir in the rest of the cooked vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. You can also freeze the soup 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 use fresh herbs instead of dried thyme?

Yes, you can substitute dried thyme with about 1 tablespoon of fresh thyme leaves for a brighter herbal flavor. Add fresh herbs toward the end of cooking to preserve their aroma.

What can I use if I don’t have a stick blender?

If you don’t have a stick blender, you can transfer the soup in batches to a regular blender. Be careful with hot liquids, and blend in small portions to avoid spills.

Country Harvest Root Vegetable Soup Recipe

Print Recipe

★★★★★

5 from 89 reviews

A comforting and creamy country harvest root vegetable soup featuring a blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac, seasoned with curry powder and thyme, simmered to perfection, and finished with a touch of cream. Perfect for cozy meals and served with warm crusty bread.

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

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 for table salt)
• 1/2 tsp black pepper
• 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish

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 of extra curry powder
• Pinch of black pepper

Instructions

1. Sauté: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, add the chopped onion and garlic and cook for 2 minutes until the onion is softened.
2. Add vegetables and spices: Add the potato, sweet potato, carrots, parsnip, celeriac, dried thyme, and curry powder. Cook for 3 minutes, stirring regularly, until the outside of the vegetables starts to soften.
3. Simmer: Turn the stove up to high, then add the water, salt, and black pepper. Stir to combine. Once it comes to 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. Add cream and simmer briefly: Stir in the thickened cream and let the soup simmer gently for another 1 minute to combine flavors.
5. Blend the soup: Remove the pot from heat and use a stick blender to blitz the soup until smooth. Adjust consistency with water if needed, and season to taste with additional salt, pepper, or cream for richness.
6. Serve: Ladle the soup into bowls, drizzle with extra cream, and sprinkle a pinch of curry powder, freshly chopped parsley, and black pepper on top. Serve alongside warm crusty bread.

Notes

• Note 1: Any curry powder can be used, the choice of brand or strength depends on personal taste.
• Note 2: Dried thyme adds an herbal earthiness but can be substituted with fresh thyme if available.
• Note 3: Thickened cream or heavy cream works well for richness; adjust amount or omit for lighter soup.
• Note 5: A stick blender is recommended to achieve a smooth texture. A countertop blender can be used carefully in batches.
• Salt quantity can be halved if using table salt instead of kosher salt for less saltiness.

Keywords: root vegetable soup, creamy vegetable soup, country harvest soup, winter soup, curry soup, comfort food, stovetop soup