When the air turns crisp and you crave something both hearty and soul-warming, this Country Harvest Root Vegetable Soup Recipe is your go-to comfort in a bowl. Bursting with the vibrant earthiness of potatoes, sweet potatoes, carrots, parsnips, and celeriac, it wraps you in cozy layers of flavor, enriched by a touch of curry and silky cream. Each spoonful is a celebration of simple, rustic ingredients coming together to create something truly special. Whether you’re cooking for friends or just treating yourself, this soup promises to become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering these ingredients is like inviting a little harvest magic into your home. They are straightforward, fresh, and each one plays a crucial role: some build deep, comforting texture while others add warm aromatic notes and vibrant color. Here’s everything that makes this Country Harvest Root Vegetable Soup Recipe sing.
- 2 tbsp extra virgin olive oil: Adds a fruity richness that forms the flavorful base for sautéing the aromatics.
- 1 tbsp unsalted butter: Brings a silky mouthfeel and helps soften the onions to perfection.
- 1 onion, chopped into large dice: Offers sweetness and savory depth essential in any good soup.
- 3 garlic cloves, chopped: Gives a gentle pungency that balances the sweetness of the root vegetables.
- 1 tbsp curry powder: Injects a warm, exotic aroma that elevates the earthy roots without overpowering them.
- 1 tsp dried thyme leaves: A classic herb adding subtle floral and woody tones.
- 1 1/2 litre (6 cups) water: The main liquid that lets the vegetables soften and meld into a luscious broth.
- 2 tsp cooking salt/kosher salt: Essential for enhancing flavors; remember to adjust if using regular table salt.
- 1/2 tsp black pepper: Adds a gentle kick and complexity.
- 1/2 cup thickened cream: Creates indulgence and smoothness, making the soup luxuriously creamy.
- 1 large potato, peeled and cubed: The backbone of hearty texture and subtle earthiness.
- 1 medium sweet potato, peeled and cubed: Gives natural sweetness and vibrant orange color.
- 2 medium carrots, peeled and cut: Contribute to sweetness and provide beautiful orange hues.
- 1 small/medium parsnip, peeled and cut: Lends a nutty, slightly sweet flavor contrast.
- 1 small celeriac, peeled and cut: Imparts an aromatic celery-like freshness that brightens the broth.
- Warm crusty bread: Perfect for dipping and soaking up every last drop of delicious soup.
- Parsley, finely chopped: Freshens up each bowl with a pop of green and mild herbaceousness.
- Pinch extra curry powder and black pepper: To finish with a gentle sparkle of spice and warmth.
How to Make Country Harvest Root Vegetable Soup Recipe
Step 1: Sauté Aromatics
Heat the extra virgin olive oil and unsalted butter in a large, heavy-based pot over medium-high heat. Once the butter has melted, add the onion and garlic. Cook them for about 2 minutes until the onions are soft and translucent, releasing a mouthwatering aroma that sets the stage for your soup’s flavor journey.
Step 2: Add Vegetables and Spices
Introduce the diced potatoes, sweet potatoes, carrots, parsnips, and celeriac to the pot. Sprinkle in the dried thyme and curry powder. Stir frequently as you cook for 3 minutes, allowing the edges of the vegetables to soften slightly and the spices to bloom, intensifying that lovely curry fragrance.
Step 3: Simmer to Tenderness
Turn the heat to high and pour in the water along with the cooking salt and black pepper. Stir everything together, then wait for the mixture to reach a simmer. Once bubbling gently, lower the heat to a steady medium-high and let it simmer rapidly without a lid for 15 minutes. This will soften the vegetables thoroughly, ensuring every bite is silky and tender.
Step 4: Enrich with Cream
Pour in the thickened cream, stirring gently to incorporate it with the simmering soup. Let it simmer for an additional minute. This step transforms the soup from rustic and hearty to luxuriously creamy and smooth — a delightful harmony that you’ll crave again and again.
Step 5: Blitz Until Smooth
Remove the pot from heat and grab a stick blender. Pulse and blitz the soup until it reaches your desired silky consistency. Whether you prefer it completely smooth or with a bit of chunky vegetable texture, this is your moment to make it your own. Adjust seasoning if needed – a splash of water to thin or a pinch more salt, pepper, and cream to amp up the indulgence.
Step 6: Serve and Garnish
Dish the soup into warm bowls, then finish with a drizzle of cream, a light pinch of curry powder and black pepper, and a sprinkle of fresh parsley. Serve alongside slices of warm crusty bread for dunking. This last touch turns each mouthful into a nourishing celebration of autumn’s bounty.
How to Serve Country Harvest Root Vegetable Soup Recipe
Garnishes
Freshly chopped parsley and a swirl of extra cream bring brightness and a luscious finish, while a pinch of curry powder on top rekindles the warm spices from the soup’s base. These simple garnishes elevate every bite with vibrant color and complementary flavors.
Side Dishes
While the soup is wonderfully filling on its own, pairing it with warm crusty bread is a timeless classic that never disappoints. You might also enjoy a crisp green salad with a tangy vinaigrette or a light sandwich to balance the soup’s richness with some contrasting textures.
Creative Ways to Present
For special occasions, serve this soup in elegant ceramic bowls with a small dollop of crème fraîche and a few microgreens atop. You could also offer it in mini cups as a starter at parties, garnished with toasted pumpkin seeds for a crunchy surprise. No matter how you present it, this soup’s rustic charm will shine.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it an easy, nourishing meal to reach for when time is tight.
Freezing
Country Harvest Root Vegetable Soup Recipe freezes beautifully. Allow it to cool completely before pouring into freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally to prevent sticking. Add a splash of water or cream if it’s too thick. Avoid boiling after adding cream to keep the soup silky and smooth.
FAQs
Can I use vegetable broth instead of water?
Absolutely! Using vegetable broth instead of water will add an even richer depth of flavor to the soup, making it heartier without overpowering the delicate vegetable base.
What if I don’t have celeriac?
If celeriac is unavailable, try substituting it with celery root or extra parsnip. These will provide a similar earthy, slightly sweet note that complements the other root veggies perfectly.
Is this soup suitable for vegans?
To make this soup vegan, replace the butter with more olive oil and use coconut cream or a plant-based cream alternative instead of the heavy cream. The curry powder adds wonderful warmth that works beautifully here.
How spicy is the curry powder in this soup?
The curry powder adds a gentle warmth and aromatic complexity rather than heat. If you prefer more spice, feel free to add a pinch of chili flakes or a hotter curry blend to suit your taste.
Can I prepare this soup in advance for a dinner party?
Definitely! This soup is perfect for making ahead. Simply reheat it gently just before serving, and add garnishes right at the table to impress your guests with minimal last-minute effort.
Final Thoughts
I can’t recommend the Country Harvest Root Vegetable Soup Recipe enough for cozy nights, family dinners, or anytime you want a nourishing bowl of comfort. It’s simple enough for everyday cooking yet special enough to share with loved ones. So grab your veggies, warm up that pot, and dive into the heartwarming goodness of this delicious soup. You’ll feel like you just took a little harvest holiday with every tasty spoonful.
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
- Diet: Vegetarian
Description
This Country Harvest Root Vegetable Soup is a creamy, comforting dish that combines a medley of root vegetables simmered in aromatic curry and thyme, blended smooth with cream for a rich and satisfying flavor. Perfect for cooler days, it is served with warm crusty bread and garnished with a touch of cream, parsley, and curry powder.
Ingredients
Base Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
Spices and Seasoning
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 2 tsp cooking salt/kosher salt (halve for 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, 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)
Dairy and Garnish
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
- Parsley, finely chopped
Serving
- Warm crusty bread
Instructions
- Sauté: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, add the chopped onion and garlic. Cook for about 2 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add root vegetables and spices: Add the cubed potato, sweet potato, carrots, parsnip, and celeriac to the pot. Sprinkle in the dried thyme and curry powder. Stir well and cook for 3 minutes, stirring regularly, allowing the vegetables’ edges to soften slightly and the spices to bloom.
- Simmer: Increase the heat to high and pour in the water. Add salt and pepper, stirring to combine. Once the mixture comes to a simmer, reduce the heat to medium-high and let it simmer rapidly, uncovered, for about 15 minutes. Test the vegetables with a knife to ensure they are tender and cooked through.
- Add cream: Stir in the thickened cream and let the soup gently simmer for one minute to combine and warm through, enhancing its creamy texture.
- Blend: Remove the pot from heat. Using a stick blender, carefully blend the soup until completely smooth. If needed, adjust the consistency with additional water and season with more salt, pepper, or cream to taste for desired richness.
- Serve: Ladle the soup into bowls. Drizzle with a little extra cream, sprinkle a pinch of curry powder, freshly chopped parsley, and a dash of black pepper on top. Serve immediately with warm crusty bread on the side.
Notes
- You can use any brand of curry powder you prefer; a mild or medium heat works best to enhance the root vegetable flavors.
- If you prefer, fresh thyme can be substituted for dried; use about 1 tablespoon fresh.
- Thickened cream can be replaced with heavy cream or regular cream, depending on your preference for richness.
- For a thinner soup, add more water after blending to reach your desired consistency.
- A stick blender is ideal for evenly pureeing the soup, but a countertop blender can be used in batches if necessary. Be careful to blend hot liquids safely.
