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If you are craving a warm, comforting bowl that tastes like a celebration of fall’s best flavors, then you have to try this Country Harvest Root Vegetable Soup Recipe. It’s a beautiful blend of hearty root vegetables and just the right touch of curry, creating a rich, velvety soup that’s both nourishing and delicious. Every spoonful bursts with vibrant colors, earthy sweetness, and silky creaminess that will wrap you in cozy goodness, perfect for any season when you want to bring warmth to the table.
Ingredients You’ll Need
This Country Harvest Root Vegetable Soup Recipe shines because of its simple but thoughtfully chosen ingredients. Each item plays a crucial role, from the spices awakening the senses to the vegetables building layers of texture and natural sweetness. Together, they create a dish you won’t soon forget.
- Extra virgin olive oil (2 tbsp): Provides a rich, fruity base flavor and helps to sauté the vegetables beautifully.
- Unsalted butter (1 tbsp): Adds smoothness and richness to the soup’s foundation.
- Onion, chopped into large dice (1): Brings a natural sweetness and aromatic depth when softened.
- Garlic cloves, chopped (3): Lends a subtle pungency that lifts all the other flavors.
- Curry powder (1 tbsp): For a warm, slightly spicy complexity that makes the soup uniquely memorable.
- Dried thyme leaves (1 tsp): Adds an earthy herbal note, perfectly rounding out the flavor profile.
- Water (1.5 litres/6 cups): The base of the broth, letting the vegetables’ essence shine through.
- Cooking salt or kosher salt (2 tsp): Essential for enhancing and balancing all the flavors.
- Black pepper (½ tsp): Provides a gentle heat without overpowering the soup.
- Thickened cream (½ cup): Makes the soup luxuriously creamy and silky. Plus, a little extra for garnish.
- Large potato, peeled and cubed (about 300g/10oz): Adds body and smooth creaminess when puréed.
- Medium sweet potato, peeled and cubed (about 350g/12oz): Gives a wonderful natural sweetness and vibrant color.
- Carrots, peeled and cut (2 medium): Contribute a mild earthiness and bright orange hues.
- Small to medium parsnip, peeled and cut (about 150g/5oz): Enhances the soup with gentle spice and depth.
- Small celeriac, peeled and cut (about 600g/1.2 lb): Brings a subtle celery flavor and creamy texture to the mix.
- Warm crusty bread: The perfect accompaniment to soak up every last drop of this delightful soup.
- Fresh parsley, finely chopped: Adds a fresh, bright finishing touch.
- Extra curry powder and black pepper, pinch each: For garnishing and enhancing the final bowl’s aroma and spice.
How to Make Country Harvest Root Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by heating 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 them together for about two minutes until the onions are soft and fragrant—this step really builds a flavorful base for your soup.
Step 2: Introduce the Vegetables and Spices
Next, add all the root vegetables along with the dried thyme and curry powder. Stir frequently as you cook everything for three minutes. This not only gives the vegetables a little color but also allows the spices to wake up and infuse their warmth into the dish.
Step 3: Simmer to Perfection
Turn the heat up to high and pour in the water along with the salt and black pepper. Give the pot a good stir and wait for the soup to begin simmering. Then reduce the heat slightly to maintain a rapid simmer without a lid for 15 minutes. You’ll want to check the tenderness of the vegetables with a knife—they should be soft and easy to pierce.
Step 4: Creamy Finish
Once the vegetables are tender, stir in the thickened cream and let the soup simmer gently for one more minute. This addition gives it an indulgent richness that makes each spoonful so satisfying.
Step 5: Blend Until Smooth
Remove the pot from heat and carefully use a stick blender to blitz the soup until you get a smooth, velvety texture. If it’s too thick for your liking, thin it out with a little more water. Taste and adjust the seasoning with additional salt, pepper, or cream if you want it more luxurious.
How to Serve Country Harvest Root Vegetable Soup Recipe
Garnishes
Serving this soup is where you can make it truly special. A drizzle of extra cream swirled on top adds a silky contrast. Sprinkle a pinch of curry powder and freshly ground black pepper for bursts of flavor. Finally, scatter some finely chopped parsley for freshness and a pop of color that makes the bowl inviting.
Side Dishes
This soup pairs beautifully with warm, crusty bread. The bread’s crunch and chewiness are perfect for dipping and soaking up the creamy soup, making every bite even more gratifying. You could also serve it alongside a light salad for a well-rounded meal.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls that highlight the soup’s deep, earthy hues. Add a small swirl of cream and a sprinkle of parsley right before serving. For a cozy gathering, ladle the soup into mini pumpkin bowls or rustic mugs to delight your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Country Harvest Root Vegetable Soup Recipe stores really well in the refrigerator. Pop it into an airtight container and it will stay fresh for up to three days. When refrigerated, the flavors deepen even more, so leftovers can be just as enjoyable as on the first day.
Freezing
This soup freezes beautifully, making it a fantastic option for meal prep. Allow it to cool completely, then transfer into freezer-safe containers or heavy-duty zip bags. It will keep for up to 3 months without losing its lovely flavor or texture. Just remember to leave some headspace if freezing in containers to allow for expansion.
Reheating
When you’re ready to enjoy your stored soup, gently reheat it on the stovetop over low to medium heat. Stir often to ensure even heating and prevent sticking. If it has thickened too much during storage, simply add a splash of water or cream to bring it back to that perfect consistency.
FAQs
Can I use different root vegetables in the Country Harvest Root Vegetable Soup Recipe?
Absolutely! Feel free to swap in parsnips, turnips, rutabaga, or even beets. Just aim for similar cooking times and diced sizes to ensure the soup cooks evenly and stays perfectly smooth.
Is this soup suitable for a vegetarian or vegan diet?
The recipe as written contains butter and cream, so it’s vegetarian but not vegan. However, you can easily make it vegan-friendly by substituting butter with a plant-based margarine and using coconut cream or another dairy-free cream alternative.
Can I make this soup without a stick blender?
Yes! If you don’t have a stick blender, you can transfer the soup in batches to a regular blender or food processor. Just be careful when handling hot liquids and blend in small amounts for safety.
How spicy is the curry powder in this soup?
The curry powder adds warmth and aromatic spice without overwhelming heat. It’s a gentle, comforting note that complements the root vegetables rather than making the soup spicy-hot.
What’s the best way to store leftover soup without it separating?
Make sure the soup cools down before refrigerating, and store it in airtight containers. When reheating, stir gently and add a splash of cream or water if needed to bring back its creamy texture. Avoid overheating, which can cause separation.
Final Thoughts
This Country Harvest Root Vegetable Soup Recipe is truly a treasure of simple ingredients elevated to something extraordinary by thoughtful preparation. It’s the kind of recipe you’ll want to keep coming back to—perfect for chilly evenings or anytime you crave a bowl of comforting, nourishing goodness. Give it a try and let its rich flavors and velvety texture warm your heart and soul!
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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/Comfort Food
- Diet: Vegetarian
Description
A comforting and hearty 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 creamy texture. Perfect for chilly days, served with warm crusty bread and garnished with fresh parsley.
Ingredients
Base 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
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)
Liquids and Seasoning
- 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
Garnish and Serving
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
Instructions
- 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, cooking for 2 minutes until the onion softens but does not brown, to release their flavors.
- Cook Vegetables with Spices: Add the cubed root vegetables, dried thyme, and curry powder to the pot. Cook for 3 minutes, stirring regularly, until the vegetables start to soften on the outside and the spices are fragrant.
- Simmer: Turn the stove heat up to high. Pour in the water and add salt and black pepper. Stir the mixture and wait until it reaches a rapid simmer. Then reduce heat to medium-high and simmer without a lid for 15 minutes or until all the vegetables are tender when tested with a knife.
- Add Cream: Stir in the thickened cream and allow the soup to simmer gently for another minute to incorporate the cream fully and enrich the flavor.
- Blend: Remove the pot from heat. Using a stick blender, blend the soup directly in the pot until smooth and creamy. Adjust the consistency by adding water if too thick, and season with extra salt, pepper, or cream according to taste.
- Serve: Ladle the soup into bowls. Drizzle with extra cream, and sprinkle with a pinch of curry powder, freshly chopped parsley, and black pepper for garnish. Serve accompanied by warm crusty bread for dipping.
Notes
- Use a good-quality curry powder to enhance the flavor; Clive’s curry powder is recommended but any brand will work.
- Dried thyme adds an earthy aroma; substitute with fresh thyme if preferred but use less.
- Thickened cream can be heavy or regular; adjust amount for creaminess.
- Check vegetable tenderness with a knife before blending to ensure smooth texture.
- A stick blender is preferred for ease, but a regular blender may be used in batches.
