SoupAmerican

Country harvest root vegetable soup

Name: Country harvest root vegetable soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: American
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 (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

4.2

(10 reviews)

Author:Nagi Total: 0h 50m 19 ingredients 5 servings

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!

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Prep Time

0h 20m

Cook Time

0h 30m

Ingredients

Yield

5 servings

Calories

Ingredients

What you'll need

19 total 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 (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

Method

Step-by-step 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.

Add root vegetables, thyme and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.

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).

Stir in cream, simmer for 1 minute.

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.

Serve in bowls. Drizzle with cream, pinch of curry powder, parsley and pepper. Serve with warm crusty bread!

Author & Creator

Nagi

Source Recipe