Country harvest root vegetable soup
Recipe video above. I don't harvest and I don't live in the country. I just didn't think "Root Vegetable Soup" did this recipe justice - so I got creative to get your attention!😅 Root veg are great for naturally creamy soups thanks to the higher starch content, though we give this a luxe boost with a scant 1/2 cup of cream. Nourishing, never boring, and flexible too - in case your harvest basket is missing items! Love that it's made with water not stock - curry powder adds a flavour boost so it doesn't taste flat. Bonus - LOW CAL!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 ((I like Clive, but any will do, Note 1))
- 1 tsp dried thyme leaves ((Note 2))
- 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 (Note 3))
- 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))
- Warm crusty bread
- Parsley (, finely chopped)
- Pinch extra curry powder
- Pinch black pepper
Instructions
- 1
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.
- 2
Add root vegetables, thyme and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.
- 3
Simmer 15 minutes - Turn stove up to high. Add water, salt and pepper. Stir, then once it comes to a simmer, lower heat to medium high and simmer rapidly for 15 minutes (no lid) until all the vegetables are soft (check with knife).
- 4
Stir in cream, simmer for 1 minute.
- 5
Blitz - Remove from heat and use a stick blender to blitz until smooth. (Note 5 for blender) Adjust to taste - water to thin, salt and pepper if needed, extra cream for more indulgent.
- 6
Serve in bowls. Drizzle with cream, pinch of curry powder, parsley and pepper. Serve with warm crusty bread!