There is something incredibly comforting about a warm bowl of root vegetable soup, especially when it’s packed with cozy spices and velvety creaminess. The Country Harvest Root Vegetable Soup Recipe celebrates the humble, earthy flavors of potatoes, carrots, sweet potatoes, parsnips, and celeriac, all brought to life by a hint of curry and thyme. This soup isn’t just food; it’s an embrace in a bowl, perfect for chilly days or whenever you need a deliciously nourishing pick-me-up. It’s easy to make, full of wholesome goodness, and endlessly satisfying.
Ingredients You’ll Need
This soup shines because of its simple, thoughtful ingredients. Each one plays a crucial role—whether it’s the fragrant curry powder layering in warming notes, the variety of root vegetables providing texture and color, or the finishing touch of cream making it luxuriously smooth.
- Extra virgin olive oil: Adds a fruity, rich base for sautéing and enhances the overall flavor.
- Unsalted butter: Provides a velvety richness and helps mellow the spices.
- Onion: Chopped into large dice for that sweet, savory foundation.
- Garlic cloves: Chopped to infuse the soup with aromatic depth.
- Curry powder: A tablespoon to bring a gentle warmth and complexity.
- Dried thyme leaves: A teaspoon for an earthy herbal lift.
- Water: Six cups, the perfect amount for simmering your vegetables into tender perfection.
- Cooking salt/kosher salt: Two teaspoons to balance and enhance all the flavors.
- Black pepper: Half a teaspoon to add a subtle spicy kick.
- Thickened cream: Half a cup for creaminess, plus extra for garnishing.
- Potato: One large, peeled and cubed, creating a silky texture when blended.
- Sweet potato: Medium-sized and cubed, contributing natural sweetness and vibrant color.
- Carrots: Peeled and cut into small pieces for tender sweetness.
- Parsnip: Adds a slightly nutty and sweet flavor profile.
- Celeriac: This knobby root adds a subtle celery flavor and creamy texture.
- Warm crusty bread: For serving, perfect to soak up every last spoonful.
- Parsley: Finely chopped, for a fresh, bright finishing touch.
- Pinch extra curry powder: For garnish and an extra little zing.
- Pinch black pepper: To sprinkle on top just before serving.
How to Make Country Harvest Root Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by warming your olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted and is gently bubbling, toss in the onion and garlic. Sauté them for about two minutes until the onion softens and starts to become translucent. This combo forms the delicious flavor foundation that’ll carry the whole soup.
Step 2: Add the Root Vegetables and Spices
Next, add your peeled and chopped potatoes, sweet potatoes, carrots, parsnip, and celeriac to the pot. Stir in the dried thyme and curry powder, cooking everything together for around three minutes. This step helps to soften the edges of the vegetables and allows the curry and thyme to bloom, getting those inviting scents swirling in your kitchen.
Step 3: Simmer the Soup
Turn your stove to high and pour in six cups of water along with the salt and pepper. Once everything’s sizzling, stir and wait for the mixture to reach a rapid simmer. Lower the heat to medium-high and let it bubble away uncovered for about 15 minutes, or until the vegetables are tender enough to pierce easily with a knife. This simmering is where the flavors truly marry and deepen.
Step 4: Stir in the Cream
Pour in the thickened cream and give the soup a gentle stir. Let it simmer for just a minute more to meld the creaminess throughout. This finish is what transforms the soup into a lush, comforting bowl of goodness that feels like a warm hug.
Step 5: Blitz Until Smooth
Remove the pot from the heat and grab your stick blender. Carefully blend the soup until it’s completely smooth and silky. If you find the soup too thick, add a splash of water to achieve your perfect consistency. Taste and adjust seasoning, adding more salt, pepper, or cream if desired. This is where you personalize the soup to your liking.
Step 6: Serve with Love
Ladle the soup into bowls, then drizzle with extra cream and sprinkle with a pinch of curry powder, freshly chopped parsley, and a little black pepper. Serve alongside warm crusty bread to make every bite irresistible.
How to Serve Country Harvest Root Vegetable Soup Recipe
Garnishes
Fresh parsley is essential for adding a burst of color and bright herbal notes. A drizzle of cream on top not only looks beautiful but adds another layer of richness. A tiny pinch of extra curry powder sprinkled right before serving adds a playful surprise for your palate, bringing the warm spices back to the forefront.
Side Dishes
Serving this soup alongside warm crusty bread is a no-brainer—it’s perfect for soaking up the creamy broth. You could also round out your meal with a crisp green salad or some toasted nuts on the side for texture contrast. A glass of crisp white wine or herbal tea complements the comforting flavors beautifully.
Creative Ways to Present
If you want to impress guests or simply make mealtime fun, serve the soup in rustic bread bowls. Sprinkle toasted pumpkin seeds or a swirl of pesto on top for extra flair. You might even layer the soup with a dollop of sour cream and some caramelized onions for added complexity. This recipe is versatile enough to inspire endless creativity.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Country Harvest Root Vegetable Soup Recipe into airtight containers and refrigerate. It will keep beautifully for up to three days, making for quick lunches or comforting dinners during the busy week.
Freezing
This soup freezes wonderfully, so don’t hesitate to make a big batch. Leave out the cream if you plan to freeze it and add it fresh when reheating. Freeze in portion-sized containers or freezer bags, and enjoy it up to three months later without losing any of its rich flavors.
Reheating
To reheat, thaw frozen soup overnight in the fridge if possible, then warm gently in a pot over low heat. Stir frequently to prevent burning. Add cream at the end to refresh that silky texture. If reheating from fresh, just warm through slowly and adjust seasoning as needed.
FAQs
Can I use vegetable broth instead of water?
Absolutely! Using vegetable broth instead of water will add an extra layer of flavor to your Country Harvest Root Vegetable Soup Recipe, making it even richer and more savory.
What if I don’t have celeriac? Can I skip it?
If you don’t have celeriac, you can leave it out or substitute with celery root or even extra parsnip. The flavor will be slightly different but still delicious.
Is this soup vegan-friendly?
To make the soup vegan, simply replace the unsalted butter with olive oil and swap the thickened cream for coconut cream or a cashew cream alternative. The warming spices and root vegetables will still shine beautifully.
Can I prepare the soup in advance?
You sure can! This soup tastes fantastic when made ahead, allowing the flavors to deepen even more overnight. Just reheat gently before serving.
What blender works best for this recipe?
A stick blender works wonderfully because it allows you to blend the soup directly in the pot, saving time and cleanup. If you don’t have one, a countertop blender will do, but blend in batches and be cautious of hot liquid splatters.
Final Thoughts
If you’re craving a nourishing, soul-soothing meal that’s easy to prepare and full of stunning autumnal flavors, you really must try the Country Harvest Root Vegetable Soup Recipe. It’s a heartfelt dish that brings warmth to every spoonful and comfort to any table. Trust me, once you make it, this soup will become one of your all-time favorites for cozy days and sharing with loved ones.
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
Description
This Country Harvest Root Vegetable Soup is a creamy, flavorful blend of seasonal root vegetables simmered with aromatic curry and thyme. Perfectly smooth and comforting, it’s enhanced with a touch of cream and served alongside warm crusty bread, making a hearty and satisfying meal for cool days.
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 & Liquids
- 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
- 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: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened and fragrant.
- Add root vegetables and spices: Add the diced potato, sweet potato, carrots, parsnip, and celeriac along with the dried thyme and curry powder. Cook for three minutes, stirring regularly, until the vegetables begin to soften on the outside, allowing the spices to bloom.
- Simmer the soup: Increase the heat to high. Pour in the water, add salt and black pepper, and stir well. Once the mixture comes to a simmer, reduce the heat to medium-high and let it simmer rapidly, uncovered, for 15 minutes. The vegetables should be tender when tested with a knife.
- Add cream and finish simmering: Stir the thickened cream into the soup and allow it to simmer for an additional 1 minute to blend the flavors and enrich the soup.
- Blend the soup: Remove the pot from the heat. Using a stick blender, carefully blitz the soup until completely smooth. Adjust the consistency with a little water if too thick, and season to taste with additional salt, pepper, or cream for a richer flavor.
- Serve: Ladle the soup into bowls. Drizzle with extra cream, sprinkle a pinch of curry powder, fresh parsley, and a dash of black pepper on top. Serve immediately with warm crusty bread on the side for dipping.
Notes
- Use good quality curry powder for best flavor; Clive’s is recommended but any brand will work.
- Dried thyme adds a subtle earthy aroma; fresh thyme can be substituted if preferred.
- Thickened cream can be substituted with heavy cream or regular cream; adjust quantity for desired richness.
- Ensure root vegetables are cut evenly to cook uniformly.
- A stick blender works best for blending soup directly in the pot safely and efficiently.
