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Country harvest root vegetable soup

Country harvest root vegetable soup

A velvety soup made by simmering carrots, parsnips, celeriac and potatoes with bay leaf and thyme, then blending with cream for a smooth finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine International
Servings 6 servings
Calories 180 kcal

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.

Notes

This soup can be made a day ahead; flavors deepen overnight.
Reheat gently to avoid scorching.

Nutrition

Serving: 300gCalories: 180kcalCarbohydrates: 20g
Keyword country soup, harvest soup, root vegetable soup
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