The warmth and rustic charm of this Country Harvest Root Vegetable Soup Recipe make it an absolute favorite to cozy up with on chilly days. Bursting with the earthy sweetness of potatoes, sweet potatoes, carrots, parsnips, and celeriac, all infused with a delicate curry and thyme aroma, this soup is a comforting hug in a bowl. Whether you’re a seasoned home cook or just diving into hearty soups, this recipe balances simplicity and rich flavors perfectly, making it a standout in any kitchen rotation.
Ingredients You’ll Need
Gathering a handful of humble, wholesome ingredients is all it takes to craft this soul-satisfying soup. Each ingredient has a purpose, lending its unique flavor, texture, or brightness to the final dish, creating a complex yet approachable harmony.
- 2 tbsp extra virgin olive oil: Adds a subtle fruity richness and helps soften the onions and garlic.
- 1 tbsp unsalted butter: Brings a gentle creaminess and elevates the aroma in the sauté phase.
- 1 onion, chopped into large dice: Provides a sweet base and depth of flavor.
- 3 garlic cloves, chopped: Infuses the soup with warmth and a hint of pungency.
- 1 tbsp curry powder: A vibrant spice mix giving the soup a gentle kick and fragrant background (feel free to use your favorite blend).
- 1 tsp dried thyme leaves: Adds a herby, slightly minty note to balance the sweetness of the root vegetables.
- 1 1/2 litre (6 cups) water: The base to simmer the vegetables tender, making this soup light yet hearty.
- 2 tsp cooking salt/kosher salt: Enhances all the flavors without overpowering.
- 1/2 tsp black pepper: Provides a subtle heat and complexity.
- 1/2 cup thickened cream: Enriches the soup with silky smoothness and indulgent mouthfeel.
- 1 large potato (~300g/10oz), peeled and cubed: Gives body and creaminess once blended.
- 1 medium sweet potato (350g/12oz), peeled and cubed: Adds natural sweetness and vibrant color.
- 2 medium carrots, peeled and chopped: Provides earthiness and a touch of crunch before blending.
- 1 small/medium parsnip (150g/5oz), peeled and chopped: Brings a delicate, slightly sweet flavor with depth.
- 1 small celeriac (600g/1.2 lb), peeled and chopped (~2 heaped cups): Adds a unique, celery-like earthiness and creaminess.
- Warm crusty bread: The perfect companion for dipping and soaking up every last bit of the soup.
- Parsley, finely chopped: Provides a fresh, herbal lift at the very end.
- Pinch extra curry powder and black pepper: For a finishing flourish to heighten flavor before serving.
How to Make Country Harvest Root Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by gently heating the olive oil and butter in a large, heavy-based pot over medium-high heat. Once the butter has melted and is fragrant, add the chopped onion and garlic. Cook them for about 2 minutes until the onion softens and becomes translucent. This step is crucial as it builds the flavorful foundation of your soup.
Step 2: Add the Root Vegetables and Spices
Next, toss in the potato, sweet potato, carrots, parsnip, and celeriac along with the dried thyme and curry powder. Stir everything well and cook for 3 minutes. This helps the vegetables start to soften and lets the spices bloom, releasing their wonderful aromas.
Step 3: Simmer the Soup
Turn the heat up to high and pour in the water, then season with cooking salt and black pepper. Bring the mixture to a rapid simmer, then reduce the heat slightly to maintain a strong simmer without covering the pot. Let it cook for around 15 minutes or until the vegetables are fork-tender. This simmering infuses the broth with all the comforting, root-vegetable goodness.
Step 4: Stir in the Cream
Lower the heat and stir in the thickened cream, letting the soup simmer gently for another minute. The cream adds a luscious silkiness that balances the earthy vegetables and spices beautifully.
Step 5: Blitz Until Smooth
Remove the pot from heat and use a stick blender to puree the soup until completely smooth. This creates a velvety texture that feels luxurious with every spoonful. Adjust the consistency with more water if needed, and season to taste with extra salt, pepper, or cream for that perfect indulgence.
Step 6: Serve and Garnish
Ladle the soup into warm bowls, then drizzle with a little cream and sprinkle with chopped parsley, a pinch of curry powder, and freshly ground black pepper for a beautiful, inviting finish. Don’t forget the crusty bread alongside—perfect for dipping and savoring every bite.
How to Serve Country Harvest Root Vegetable Soup Recipe
Garnishes
A fresh sprinkle of chopped parsley adds a burst of color and brightness that lifts the richness of the soup. The drizzle of extra cream not only makes it look irresistible but introduces a creamy contrast. A pinch of curry powder and black pepper right before serving awakens the palate with subtle warmth and spice layers.
Side Dishes
While the soup stands beautifully on its own, pairing it with warm, crusty bread is a natural match. You can also serve a light green salad with a tangy vinaigrette or roasted nuts to add crunch and a flavor contrast. If you want to turn it into a heartier meal, a slice of your favorite whole-grain toast topped with melted cheese pairs wonderfully alongside.
Creative Ways to Present
For a charming rustic touch, serve the soup in individual bread bowls or vintage ceramic bowls that emphasize the comfort-food experience. Adding a swirl of pesto or a few toasted seeds on top can bring in an unexpected twist both visually and flavor-wise. If entertaining, serve in small espresso cups as an appetizer to introduce guests to the vibrant taste of this Country Harvest Root Vegetable Soup Recipe.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in the refrigerator for up to 3 days when stored in an airtight container. The flavors even deepen after sitting, making leftovers just as delicious the next day. Simply stir well before reheating to recombine any separated cream.
Freezing
Want to save some for later? This soup freezes beautifully. Cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator for best results.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking, until warmed through. If it has thickened too much, add a splash of water or cream to bring back its luxurious texture. Avoid boiling, which can alter the smooth consistency and fresh flavors.
FAQs
Can I use vegetable broth instead of water in this soup?
Absolutely! Using vegetable broth will add an extra layer of flavor and richness, enhancing the earthy and spiced notes in the soup without overpowering the natural sweetness of the root vegetables.
Is this recipe suitable for a dairy-free diet?
You can easily make this Country Harvest Root Vegetable Soup Recipe dairy-free by substituting the butter with more olive oil and swapping the cream for coconut cream or a dairy-free cream alternative. The soup remains just as creamy and delicious.
Can I prepare this soup without a stick blender?
If you don’t have a stick blender, simply transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid by blending in smaller amounts and venting the lid slightly to avoid pressure build-up.
What’s the best way to store leftovers without losing flavor?
Store the soup in airtight containers in the refrigerator. When reheating, warm gently and stir in a small splash of cream or water as needed to refresh the texture and flavor before serving.
How can I add more protein to this soup?
To boost protein, consider stirring in cooked lentils, chickpeas, or diced cooked chicken toward the end of cooking. These options complement the soup’s flavors and make it a more filling meal without changing the character of the recipe.
Final Thoughts
Trying this Country Harvest Root Vegetable Soup Recipe is like inviting comfort and warmth straight into your kitchen. It’s an easy, satisfying way to enjoy the bounty of root vegetables with a subtle spice twist that is simply unforgettable. Once you make it, it’s bound to become one of your go-to recipes for cozy nights and nourishing lunches. So grab your pot and get cooking—you’re going to love every spoonful!
Print
Country Harvest Root Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Country/Traditional
- Diet: Vegetarian
Description
A hearty and comforting Country Harvest Root Vegetable Soup featuring a blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac, enriched with curry powder and cream for a smooth, flavorful finish. Perfectly blended and served with a garnish of cream, parsley, and crusty bread.
Ingredients
Fats & Oils
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter (15g)
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 & Herbs
- 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
- Pinch extra curry powder (for garnish)
- Pinch black pepper (for garnish)
- Parsley, finely chopped (for garnish)
Liquids & Dairy
- 1 1/2 litre (6 cups) water
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
Accompaniments
- Warm crusty bread
Instructions
- Sauté: Put 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 and becomes translucent, stirring occasionally to prevent burning.
- Add Vegetables and Spices: Incorporate the diced root vegetables (potato, sweet potato, carrots, parsnip, celeriac), dried thyme, and curry powder into the pot. Cook for approximately 3 minutes, stirring regularly to let the vegetables begin to soften and the spices to release their flavors.
- Simmer: Increase the heat to high and pour in the water, then add the salt and black pepper. Stir well, and once the liquid reaches a simmer, reduce the heat to medium-high. Let the soup 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 to the soup and allow it to simmer gently for 1 minute to meld the flavors and add richness.
- Blend: Remove the pot from heat. Using a stick (immersion) blender, carefully blitz the soup until it becomes smooth and creamy. Taste and adjust the consistency by adding water if too thick, and season with additional salt and pepper as needed. Add extra cream for a richer flavor if desired.
- Serve: Ladle the soup into bowls. Drizzle with a little cream, sprinkle a pinch of curry powder, freshly chopped parsley, and black pepper on top. Serve immediately with warm crusty bread on the side for dipping.
Notes
- Use any good quality curry powder; Clive’s curry powder is recommended but any brand will work well.
- Dried thyme adds an earthy flavor that complements the root vegetables perfectly, but it’s optional if unavailable.
- For a lighter soup, use regular cream or reduce cream quantity; for a richer, indulgent texture, use heavy cream and add extra for garnish.
- When peeling and chopping root vegetables, try to keep the pieces uniform in size to ensure even cooking.
- If you don’t have an immersion blender, transfer soup in batches to a standard blender to puree, but be careful with hot liquids.
