There is something deeply comforting and satisfying about a warm bowl of thick, velvety soup packed with nourishing root vegetables, and the Country Harvest Root Vegetable Soup Recipe truly delivers this comforting embrace in every spoonful. Bursting with the natural sweetness of potatoes, carrots, and parsnips, enriched with fragrant curry and thyme, and finished with a swirl of creamy indulgence, this soup celebrates the very best of rustic, wholesome flavors that feel like home. Whether you’re cozying up on a chilly evening or looking for a vibrant, hearty meal, this recipe is an absolute must-try.
Ingredients You’ll Need
Each ingredient in this soup is carefully chosen to build layers of flavor and texture that blend beautifully together. From the rich butter and olive oil that start the base to the earthy mix of root vegetables and fragrant spices, everything plays a vital role in making this soup special.
- 2 tbsp extra virgin olive oil: Adds a fruity, smooth base for sautéing and enriches the overall flavor.
- 1 tbsp (15g) unsalted butter: Provides a creamy, rich start to the flavor foundation.
- 1 onion, chopped into large dice: Brings natural sweetness and depth as it softens.
- 3 garlic cloves, chopped: Infuses the soup with fragrant warmth and complexity.
- 1 tbsp curry powder: Adds a gentle, aromatic spice that lifts the entire dish.
- 1 tsp dried thyme leaves: Introduces an earthy, herbal note that balances the curry.
- 1 1/2 litre (6 cups) water: The cooking liquid that blends all the flavors together.
- 2 tsp cooking salt/kosher salt: Essential for seasoning; adjust depending on the salt type.
- 1/2 tsp black pepper: Provides a subtle heat and depth.
- 1/2 cup thickened cream: Adds luscious creaminess, making the soup silky smooth.
- 1 large potato (~300g/10oz), peeled and cubed: Creates a hearty, velvety texture.
- 1 medium sweet potato (350g/12oz), peeled and cubed: Brings natural sweetness and vibrant color.
- 2 medium carrots, peeled and chopped: Offers subtle sweetness and freshness.
- 1 small/medium parsnip (150g/5oz), peeled and chopped: Adds a delicate, nutty flavor.
- 1 small celeriac (600g/1.2 lb), peeled and chopped: Gives a unique earthy taste and creamy consistency.
- Warm crusty bread: Perfect for dipping and soaking up every last drop.
- Parsley, finely chopped: Adds a fresh, herbal finish.
- Pinch extra curry powder and black pepper: For garnishing and boosting flavor.
How to Make Country Harvest Root Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted into a golden pool, add your chopped onion and garlic. Cook them gently for about 2 minutes, just until the onion softens and becomes translucent. This step is key because it unlocks the sweetness and depth in the aromatics, forming the inviting foundation of your soup.
Step 2: Cook the Root Vegetables with Spices
Next, toss in all your chopped root vegetables alongside the dried thyme and curry powder. Stir them frequently for around 3 minutes as they begin to soften slightly. This warming of the vegetables with those beautiful spices really awakens their flavors, giving your soup that characteristic Country Harvest Root Vegetable Soup Recipe aroma and taste.
Step 3: Simmer Until Tender
Now it’s time to add the water, salt, and black pepper. Crank the heat up to high and bring everything to a simmer. When it’s bubbling gently, reduce to medium-high and let it simmer without a lid for 15 minutes. This rapid simmering breaks down the root vegetables so they’ll become tender and ready to transform into a creamy soup. You’ll want to test them with a knife—they should pierce easily!
Step 4: Enrich with Cream
Lower the heat back to medium, then stir in the thickened cream and allow the soup to simmer gently for just one more minute. The cream beautifully ties everything together, adding indulgence and a velvety texture that makes this soup irresistibly smooth and rich.
Step 5: Blitz Until Silky Smooth
Remove the pot from heat and grab your stick blender to work your magic. Blend the soup until it’s wonderfully smooth and lump-free. If the soup feels too thick, add a splash of water to reach your preferred consistency. Taste it carefully and adjust salt, pepper, or cream to make it exactly how you love it. This step is where the simple ingredients turn into a luscious, comforting masterpiece.
Step 6: Serve and Garnish
Ladle your hot Country Harvest Root Vegetable Soup Recipe into bowls, then drizzle extra cream on top. Sprinkle with a pinch more curry powder, black pepper, and finely chopped parsley. Don’t forget a slice of warm crusty bread to dip in—this elevates the experience into a soul-warming meal you’ll want again and again.
How to Serve Country Harvest Root Vegetable Soup Recipe
Garnishes
The extra cream drizzle creates a lovely richness and inviting presentation, while a sprinkle of curry powder and black pepper gives an accent of warmth and depth right at the surface. Fresh parsley adds a bright, herbaceous contrast that cuts through the creaminess for balance. These simple garnishes take the soup from cozy to show-stopping.
Side Dishes
This soup is hearty enough to be a meal on its own, but pairing it with a crunchy mixed greens salad or a dollop of tangy yogurt on the side adds refreshing contrast. Warm, crusty bread or soft dinner rolls are absolute essentials for soaking up every last drop—think of it as the perfect edible spoon!
Creative Ways to Present
For a special touch, serve the soup in rustic deep bowls and swirl in patterns using cream or even a drizzle of chili oil for heat. You can also add crumbled toasted nuts or seeds on top for texture, or sprinkle some crunchy fried onions for that delightful contrast. These small details elevate the homey Country Harvest Root Vegetable Soup Recipe into a memorable dining experience.
Make Ahead and Storage
Storing Leftovers
Your delicious Country Harvest Root Vegetable Soup Recipe keeps beautifully in the fridge for up to three days when stored in an airtight container. This makes it perfect for meal prep or enjoying as quick comfort food after a busy day. Just give it a good stir before reheating.
Freezing
If you want to preserve the soup for longer, freezing is a fantastic option. Portion it out into freezer-safe containers and it’ll keep well for up to three months. Remember to cool it completely before sealing to maintain the best texture and flavor.
Reheating
To reheat, gently warm the soup on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of water or cream if it has thickened too much. Avoid boiling vigorously to keep the cream silky and the flavors balanced.
FAQs
Can I use vegetable broth instead of water?
Absolutely! Using vegetable broth instead of water will add extra depth and richness to the soup’s flavor. Just adjust the salt accordingly since broth can be salty.
Is this soup suitable for a vegan diet?
You can easily make this recipe vegan by swapping butter for more olive oil and using a plant-based cream substitute or coconut cream instead of thickened cream.
Can I add other root vegetables?
Yes! Feel free to experiment by adding rutabaga, turnips, or even celery root to personalize the soup while keeping with the cozy, rustic feel of the Country Harvest Root Vegetable Soup Recipe.
What if I don’t have a stick blender?
Use a regular blender in batches, but be careful with the hot liquid—allow it to cool slightly and pulse gently to avoid spills. Another option is to mash some of the vegetables for a chunkier texture.
How spicy is the curry powder in this soup?
The amount of curry powder used provides warmth and aromatic spice without being overly hot. You can always adjust the quantity or use a milder blend to suit your taste.
Final Thoughts
This Country Harvest Root Vegetable Soup Recipe is a celebration of simple, wholesome ingredients turning into a soul-satisfying meal that feels like a warm hug in a bowl. It’s easy to make, flexible to adapt, and endlessly comforting. I hope you’ll give it a try soon and discover how this heartwarming soup becomes a cherished favorite in your kitchen too!
Print
Country Harvest Root Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Country/Comfort Food
- Diet: Vegetarian
Description
This country harvest root vegetable soup is a comforting and flavorful dish perfect for chilly days. Made with a medley of potatoes, sweet potatoes, carrots, parsnip, and celeriac, it is gently sautéed with aromatic curry and thyme, simmered until tender, and blended to a smooth, creamy consistency. Garnished with cream, parsley, and warm crusty bread, it offers a hearty, rustic meal that’s both nourishing and delicious.
Ingredients
Base Aromatics
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
Spices & Seasoning
- 1 tbsp curry powder (such as Clive, or any preferred)
- 1 tsp dried thyme leaves
- 2 tsp cooking salt/kosher salt (halve if using 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 2.5 cm (1″) cubes
- 1 medium sweet potato (~350g/12oz), peeled, cut into 2.5 cm (1″) cubes
- 2 medium carrots, peeled, cut into 1.5 cm (0.5″) pieces
- 1 small/medium parsnip (~150g/5oz), peeled, cut into 1.5 cm (0.5″) pieces
- 1 small celeriac (~600g/1.2 lb), peeled, cut into 1.5 cm (0.5″) pieces (~2 heaped cups)
Liquids & Garnish
- 1 1/2 litre (6 cups) water
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
- Parsley, finely chopped (for garnish)
- Warm crusty bread (to serve)
Instructions
- Sauté Aromatics: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, add the chopped onion and garlic. Cook for 2 minutes until the onion is softened and fragrant.
- Add Vegetables and Spices: Add the prepared root vegetables, dried thyme, and curry powder to the pot. Cook for three minutes, stirring regularly, allowing the outside of the vegetables to begin softening and the spices to bloom.
- Simmer the Soup: Turn the stove to high heat and pour in the water, followed by the salt and black pepper. Stir well, and when the mixture comes to a simmer, reduce the heat to medium-high. Let it simmer rapidly without a lid for 15 minutes or until the vegetables are fully soft and tender when pierced with a knife.
- Add Cream: Stir in the thickened cream into the soup and let it simmer for an additional minute to blend the flavors and heat through.
- Blend Until Smooth: Remove the pot from heat. Using a stick blender, carefully blitz the soup until it reaches a smooth and creamy consistency. Adjust the texture with water if needed, and season with additional salt, pepper, or cream to taste.
- Serve: Ladle the soup into bowls. Drizzle with extra cream, sprinkle with a pinch of curry powder, fresh parsley, and black pepper. Serve immediately with warm crusty bread on the side.
Notes
- Note 1: Use your preferred curry powder; Clive brand is recommended but any will work well.
- Note 2: Dried thyme adds an earthy flavor complementing the root vegetables.
- Note 3: Thickened cream can be heavy cream or regular cream; extra cream is for garnish to enhance richness.
- Note 4: Adjust salt carefully depending on the type of salt used—kosher salt is less dense than table salt.
- Note 5: When blitzing the soup, use a stick blender for ease and safety. Alternatively, transfer in batches to a countertop blender, but be cautious of hot liquid splashing.
