Nation harvest root vegetable soup

May 21, 2025

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This easy, creamy root vegetable soup makes use of a combination chosen for the way superbly the flavours mix collectively – candy potato, carrots, celeriac, parsnip, potato, garlic and onion. Nourishing, by no means boring, and versatile too – in case your harvest basket is lacking one or two! 😅

Confession: I don’t harvest, and I don’t stay within the nation

I’m calling this a harvest root vegetable soup so it appears like I casually threw in no matter we dug up from the backyard throughout our newest harvest. However the reality is, there was no harvesting concerned, and I undoubtedly don’t stay within the nation. I’m smack bang in the course of Sydney!

I simply wished to offer it a cute identify – “root vegetable soup” simply doesn’t fairly have the identical ring to it! 😅 So hopefully I bought your consideration and now I can persuade you to do this recipe. Did it work??!

Root greens make nice soups as a result of every one brings a unique flavour into the pot, and the upper starch content material means you get a creamy soup texture with out utilizing gallons of cream. A beneficiant serving of this one is available in at simply 350 energy – win!

It’s easy to make, and versatile too – swap greens out of season or expensive for no matter cause.

Uncommon soup made with water, not inventory

I additionally love that this soup is nourishing however not boring, and made with water fairly than inventory. Often, easy soups made with out inventory can style flat as a result of it lacks savoury depth or richness to hold the flavours of the opposite substances. However right here, now we have a secret ingredient that compensates – curry powder!

No, it doesn’t make it style Indian. It doesn’t even put it into wannabe-curry territory, it simply provides heat earthy spice flavour that lifts the flavours so that you don’t want to purchase or make vegetable inventory for this soup to be tasty.

In truth, most individuals who tried this soup didn’t even choose that there was curry powder on this, however might inform there was “spicing of some sort” (the official suggestions!).

What goes in root vegetable soup

Right here’s what it’s essential make this nation harvest root vegetable soup. No harvesting required! 🤣

The harvest root greens

Root greens are greens which can be grown underground. Listed below are those we use – as talked about above, this can be a particular mixture chosen so no single vegetable flavour stands out an excessive amount of, however as a substitute praise one another. However, it’s a versatile recipe – see notes under for touch upon substituting.

Onion and garlic – important flavour base!
Carrots – 2 medium ones, or 1 very massive one
Potato and candy potato – These add creaminess and thickness to the soup in a means that different less-starchy root greens can’t, whereas the candy potato additionally provides sweetness. Substitute – Be at liberty to double up on both of those, they’re substitute for one another.
Celeriac – A knobbly root vegetable with a texture like radish and flavour like celery (therefore, the identify, I presume!). Substitute – 3 celery sticks, swede, turnip.
Parsnip – Appears like a white carrot, with a form of nutty, candy, earthy flavour. It’s in contrast to some other vegetable truly, I can’t consider one thing to match the flavour to! Substitute – swede, turnip.

Altering the basis greens – Swap and substitute as you want, particularly with the listed root greens. Simply remember the fact that celeriac and parsnip have stronger flavours, so should you use extra, the flavour will probably be extra dominant within the soup.

Non root greens – It’s okay! You need to use non-root greens on this too! Nevertheless, be aware that utilizing greens with greater water content material and decrease in starch (like zucchini, capsicum/bell peppers) will make the soup much less thick and creamy, and the soup color will probably be affected should you stray from orangey/beige toned greens. I take no duty if yours seems an un-appetising color!!

All the pieces else for the soup

And listed below are the opposite stuff you want for this root vegetable soup. No inventory – simply water! (See above part for touch upon this).

Curry powder (delicate, not spicy) – As defined above, that is the “secret ingredient” which makes this soup tasty although we’ve solely used water fairly than vegetable inventory. I simply use Clives (or Keens, although I want Clives right here) – common grocery store Western curry powder.
Cream – Simply half a cup of cream provides this soup a pleasant mouthfeel with out making it calorie heavy. Substitute with milk and butter – see recipe notes.
Dried thyme – Only a contact of dried herb for flavour. Substitute with contemporary thyme, or dried oregano.
Butter and oil (forgot to place in picture!) – The recipe wants 3 tablespoons of fats to successfully sauté the greens. Utilizing simply butter will get a little bit too butter-heavy in flavour so this recipe requires a mix of oil plus butter. However – high quality to make use of all of both! 🙂

make Nation Harvest Root Vegetable Soup

Sauté (5 minutes) > simmer (quarter-hour) > blitz (1 minute) > dinner!

Sauté the onion and garlic for two minutes till the onion begins to melt.
Add the basis greens, thyme and curry. Stir effectively for a couple of minutes. We’re not making an attempt to prepare dinner the greens, simply give the floor a delicate toasting which additionally brings out the flavour of the thyme and curry powder.

Simmer – Add the water, salt and pepper. Simmer for quarter-hour till the greens are mushy (test with a knife).
Cream – Add the cream and simmer for an additional 1 minute.

Blitz with a stick blender, or in batches in a blender (take away the lid insert and canopy the opening with a folded tea towel).
Blitzed and able to serve!

Proof of thick and creaminess:

Garnishing and serving

I do know it’s actually un-original however a little bit drizzle of cream at all times appears to go a great distance when serving soup. I solely use 1 teaspoon or so per bowl, but it surely tastes like I’ve used a lot extra – nice bang to your calorie buck!

Climbing a little bit greater on the originality scale is the suggestion so as to add a small pinch of curry powder for refined increase of curry flavour. Then sliding proper again down into un-original territory – end with a sprinkle of parsley and pepper. 🙂

Ah effectively. Perhaps my garnishing concepts gained’t win any innovation awards. However the soup itself will hit the spot, particularly if it’s a gray dreary day like it’s right here in Sydney! – Nagi x

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