If you’re craving a wholesome, comforting bowl that feels like a warm hug on a chilly day, this Country Harvest Root Vegetable Soup Recipe is about to become your absolute favorite. Bursting with the earthy sweetness of potatoes, sweet potatoes, carrots, parsnips, and celeriac, all gently spiced with fragrant curry and thyme, this soup offers a perfect balance of creamy richness and vibrant, rustic flavors. It’s a beautiful way to showcase simple root vegetables elevated by aromatic spices and a touch of cream, making it not just nourishing but deeply satisfying whenever you need a cozy, soul-soothing meal.
Ingredients You’ll Need
Every ingredient in this Country Harvest Root Vegetable Soup Recipe plays a crucial role in building layers of flavor and texture. From the humblest onion to the fragrant curry powder, these essentials come together to create a harmonious blend that’s both hearty and luxurious.
- 2 tbsp extra virgin olive oil: Adds a fruity base richness that helps soften the vegetables and carry the flavors.
- 1 tbsp unsalted butter: Provides a creamy, smooth mouthfeel and deepens savory notes.
- 1 onion, chopped into large dice: Brings sweetness and depth when gently sautéed.
- 3 garlic cloves, chopped: Infuses a warm, aromatic foundation you can’t overlook.
- 1 tbsp curry powder: Delivers a subtle spice that wraps the vegetables in a comforting warmth.
- 1 tsp dried thyme leaves: Adds an earthy, slightly minty herbaceous note.
- 1 1/2 litre (6 cups) water: The cooking liquid that transforms the vegetables into silky soup.
- 2 tsp cooking salt/kosher salt: Enhances all the natural flavors; adjust if using table salt.
- 1/2 tsp black pepper: A mild heat layer that brightens the taste.
- 1/2 cup thickened cream: Enriches the soup with luscious creaminess for the perfect finish.
- 1 large potato (~300g/10oz), peeled and cubed: Gives body and a velvety texture.
- 1 medium sweet potato (~350g/12oz), peeled and cubed: Adds natural sweetness that balances the spices.
- 2 medium carrots, peeled and cut: Contributes vibrant color and mild sweetness.
- 1 small/medium parsnip (150g/5oz), peeled and cut: Offers an earthy, slightly nutty flavor.
- 1 small celeriac (600g/1.2 lb), peeled and cut: Provides a unique celery-like freshness with creamy notes.
- Warm crusty bread: Perfect for dipping and soaking up every luscious drop.
- Parsley, finely chopped: Adds a fresh, bright garnish to finish.
- Pinch extra curry powder: To sprinkle on top for an extra hit of spice aroma.
- Pinch black pepper: For that final bit of heat to round things off.
How to Make Country Harvest Root Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Begin by warming the olive oil and butter in a large, heavy-based pot over medium-high heat until the butter has melted. Toss in the chopped onion and garlic, cooking them gently for about 2 minutes. You’ll want the onion to soften and turn translucent without browning, building that essential flavor foundation for the soup.
Step 2: Add the Root Vegetables and Spices
Next, stir in the cubed root vegetables along with the dried thyme and curry powder. Cook everything together for about three minutes, stirring regularly until the edges of the vegetables start to soften. This step helps to awaken the spices and begins to marry their aromas with the natural sweetness of the vegetables.
Step 3: Simmer the Soup
Crank the heat to high and pour in the water, adding salt and black pepper. Once the mixture reaches a simmer, reduce the heat to medium-high and let it bubble away uncovered for about 15 minutes. You’ll know it’s ready when all the vegetables are tender enough to pierce easily with a knife.
Step 4: Stir in the Cream
Lower the heat slightly and gently stir in the thickened cream. Allow the soup to simmer for another minute; this step adds a luxurious richness that mellows the spices and binds the flavors even more beautifully.
Step 5: Blitz Until Smooth
Remove the pot from heat and use a stick blender to puree the soup until silky smooth. If you prefer, transfer it in batches to a regular blender—just be careful with the hot liquid. Adjust the soup’s consistency by adding a splash more water if it’s too thick, and tweak the seasoning with extra salt, pepper, or cream to your liking.
Step 6: Serve and Garnish
Ladle the soup into bowls and finish with a drizzle of cream, a sprinkle of curry powder and freshly chopped parsley, plus a light dusting of black pepper. Serve alongside warm, crusty bread ready for dipping to make each spoonful even more comforting and indulgent.
How to Serve Country Harvest Root Vegetable Soup Recipe
Garnishes
A final flourish of cream and a pinch of curry powder bring a delightful visual appeal and an extra boost of flavor to the soup. The fresh parsley adds a pop of color and refreshing brightness to balance the creamy richness.
Side Dishes
This soup pairs wonderfully with crusty, warm bread which makes for a great vehicle to savor every spoonful. For a more substantial meal, serve alongside a crisp green salad dressed with lemon vinaigrette or a simple slaw to add crunch and freshness.
Creative Ways to Present
For entertaining, serve this soup in mini cups or mason jars for a charming starter. Swirling in some herb-infused oil or toasted seeds on top can add texture and a gourmet touch. Try topping with crispy bacon bits or caramelized onions if you want to experiment with bold twists on this classic.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers promptly and store them in an airtight container in the refrigerator. This Country Harvest Root Vegetable Soup Recipe keeps well for up to 3 days, making it an excellent make-ahead option for busy weeknights.
Freezing
You can freeze this soup for up to 3 months. Be sure to leave some space at the top of your container as the soup will expand when frozen. Thaw it overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally until warmed through. If the soup has thickened in the fridge or freezer, add a splash of water or cream to loosen it up and restore that silky consistency.
FAQs
Can I use other root vegetables in this soup?
Absolutely! While the Country Harvest Root Vegetable Soup Recipe relies on a classic mix, you can add or substitute parsnips, turnips, rutabaga, or even beets depending on what you have on hand for a slightly different flavor profile.
Is this soup suitable for vegetarians?
Yes, it’s completely vegetarian as long as you use vegetable-based stock or simply water as called for in the recipe. The butter and cream add richness without any meat products.
Can I make this soup vegan?
To make it vegan, simply swap the butter for more olive oil and use a plant-based cream alternative such as coconut cream or cashew cream. The soup’s flavors will still shine beautifully.
What kind of curry powder works best?
Use any mild to medium curry powder you enjoy. The one in this recipe adds warmth without overpowering the natural sweetness of the vegetables, so choose one with balanced spices for best results.
Can I prepare this soup in advance?
Yes, the flavors usually improve after sitting overnight. Make it a day ahead, store in the fridge, and reheat gently before serving. Just add extra cream or seasoning as needed after reheating.
Final Thoughts
This Country Harvest Root Vegetable Soup Recipe is such a delightful way to embrace the humble root vegetable in all its comforting glory. It’s easy to make, nourishing, and utterly soul-warming, perfect for sharing with friends or cozying up on your own. I can’t recommend giving it a go enough — once you’ve had a spoonful, you’ll understand why it’s a beloved staple in my kitchen. Happy cooking and even happier eating!
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/Farmhouse
- Diet: Vegetarian
Description
This comforting Country Harvest Root Vegetable Soup combines a medley of hearty root vegetables with warm spices like curry powder and thyme. Sautéed onions and garlic build a flavorful base, while cream adds a rich, smooth finish. Perfect for chilly days, this soup is blended until velvety and served with crusty bread for a rustic, nourishing meal.
Ingredients
Base
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
Spices and Seasonings
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 2 tsp cooking salt or kosher salt (halve quantity if using table salt)
- 1/2 tsp black pepper
- Pinch extra curry powder (for garnish)
- Pinch black pepper (for garnish)
Vegetables
- 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)
Finishing
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
- Parsley, finely chopped
- Warm crusty bread (to serve)
Instructions
- Sauté: Heat olive oil and butter in a large heavy-based pot over medium-high heat until butter melts. Add chopped onion and garlic, cooking for 2 minutes until the onion softens and becomes translucent.
- Add Vegetables and Spices: Add the diced potato, sweet potato, carrots, parsnip, and celeriac along with the dried thyme and curry powder. Cook for 3 minutes, stirring regularly until the vegetables begin to soften slightly on the outside.
- Simmer: Increase the heat to high and pour in the water. Add salt and black pepper. Stir well and bring to a rapid simmer. Once simmering, reduce heat to medium-high and simmer vigorously without a lid for 15 minutes, or until all vegetables are tender (check with a knife).
- Add Cream and Simmer: Stir in the thickened cream and let the soup simmer for an additional 1 minute to meld flavors and enrich texture.
- Blend: Remove the pot from heat. Use a stick blender to blend the soup until smooth and creamy. Adjust the consistency by adding water if too thick, and adjust seasoning with more salt, pepper, or cream as desired.
- Serve: Ladle the soup into bowls, drizzle with extra cream, and sprinkle with a pinch of curry powder, freshly ground black pepper, and chopped parsley. Serve alongside warm crusty bread for a complete hearty meal.
Notes
- Note 1: Curry powder type can be adjusted based on your preferred flavor profile.
- Note 2: Thyme can be substituted or omitted if unavailable.
- Note 3: Use heavy cream for a richer flavor or regular cream as a lighter option. Extra cream is recommended for garnish.
- Note 5: A stick blender is preferred for easy blending directly in the pot, but a standard blender can be used in batches with caution on heat.
- Halving salt quantity is advised if using table salt instead of kosher salt due to difference in granule size and saltiness.
