The moment fragrant steam curls into the air, you’ll know why Country harvest root vegetable soup feels like a warm hug in a bowl. I’ve tested this recipe multiple times, tweaking the blend of celeriac and parsnip so the texture hits that silky smooth note, and discovered that a brief rest before blending yields a brighter flavour. Each ladle carries golden edges and a nutty toasted scent, making chilly evenings a little more inviting.
Why You’ll Love Country harvest root vegetable soup
- A balance of earthy root vegetables gives a rich, layered taste
- Silky texture that still has tender bites of veg for interest
- Fragrant thyme and bay leaf add warmth without overpowering
- A nod to rustic country cooking traditions across Europe
A Little Background
The first time I made this soup, I underestimated how sticky celeriac can be—wearing kitchen gloves made prep faster and kept things tidy. I love how these humble roots, long used in peasant cuisine, transform into something cozy and refined. Testing through early autumn, I found it best served just as the days turn crisp.
Key Ingredients for Country harvest root vegetable soup
- Carrots & Parsnips: Earthy backbone; peel thinly if skin is tough
- Celeriac: Nutty depth; trim close to flesh for best texture
- Onion & Garlic: Aromatic base; sweat until translucent, not browned
- Vegetable Stock: Use low-sodium for control, homemade if you can
- Cream: Adds silkiness; swap for coconut milk for dairy-free flair
How to Make Country harvest root vegetable soup
- Heat 1 tbsp olive oil + 30 g butter in a large pot over medium. Add 1 diced onion and sauté 4 minutes until softened and glossy.
- Stir in 2 minced garlic cloves for 1 minute until fragrant, then add diced carrots, parsnips, celeriac and potatoes along with 2 sprigs thyme and 1 bay leaf.
- Pour in 1 L vegetable stock, bring to a gentle boil, reduce heat and simmer, uncovered, 25 minutes until all vegetables yield to a fork.
- Discard thyme and bay leaf. Blend with an immersion blender until silky smooth, stir in ½ cup (125 ml) cream, season with salt and pepper, and heat through (2 minutes).
Pro Tips & Troubleshooting
- Combine butter + oil so the butter doesn’t burn while you fry the onion.
- If soup tastes watery, simmer a few extra minutes to concentrate flavors or mash a few chunks in the pot.
- Swap in fresh rosemary or sage for thyme to reflect seasonal availability.
- To double recipe, use a wider pot to maintain even heat distribution; halve ingredients to shrink batch.
Storage & Make-Ahead Guide
Cool soup within 2 hours (food safety first!), then cover and refrigerate up to 4 days. Freeze in airtight containers for 3 months; thaw overnight in the fridge. Reheat gently on low, stirring occasionally to 75 °C or until steaming.
Personal testing note: after freezing, texture held up well when I blitzed again with a splash of stock before reheating.
Serving Suggestions
Garnish with a swirl of cream and a sprinkle of crispy sage leaves or toasted pumpkin seeds. Serve alongside crusty sourdough or a sharp cheddar to balance the soup’s mellow sweetness.
Frequently Asked Questions
- What vegetables are best for root vegetable soup? Stick to a mix of carrots, parsnips, potatoes and celeriac for balanced sweetness and earthiness.
- How do I thicken my root vegetable soup? Blend thoroughly and simmer a few minutes longer. For extra body, mash a handful of the cooked veg in the pot before blending.
- Can I make it dairy-free? Yes—swap cream for coconut milk or omit entirely and add a drizzle of good olive oil at serving.
- How do I store leftover soup? Keep in a sealed container in the fridge for up to 4 days or freeze for 3 months; cool quickly before storing.
- Can I prep ingredients ahead? You can chop all veg a day in advance and store in water in the fridge to prevent browning.
- What’s the best way to reheat this soup? Gently warm on the stovetop over low heat, stirring occasionally, until steaming but not boiling.
Final Thoughts
Each time I spoon up this Country harvest root vegetable soup, I marvel at how humble roots can shine in winter fare. My favorite twist? A drizzle of chili oil for warmth. Give this recipe a go, share your adjustments, and let’s compare notes on the next chilly evening!
More Recipes You’ll Love
- Outback Steakhouse Potato Soup – shares creamy texture and root-based richness
- Pumpkin and Sweet Potato Soup – echoes sweet earthiness of root vegetables
- Autumn Wild Rice Soup – hearty seasonal complement with nutty grains
Country harvest root vegetable soup
Ingredients
- 30 g butter
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 2 carrots peeled, chopped (about 200 g)
- 2 parsnips peeled, chopped (about 150 g)
- 1 celeriac peeled, chopped (about 600 g)
- 2 medium potatoes peeled, chopped (about 350 g)
- 2 bay leaves
- 2 sprigs fresh thyme
- 1200 ml vegetable stock
- 100 ml thickened cream optional
- salt and pepper to taste
Instructions
- Heat butter and oil in a large pot over medium-high heat.
- Add onion and cook for 4–5 minutes until soft and translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Add carrots, parsnips, celeriac, potatoes, bay leaves and thyme, stirring to coat.
- Pour in vegetable stock, bring to a boil, then reduce heat and simmer, covered, for 25–30 minutes until vegetables are tender.
- Remove and discard bay leaves and thyme stems.
- Blend soup with an immersion blender until smooth.
- Stir in cream (if using), season with salt and pepper, and heat through for 2 minutes.