Root Vegetable Soup
A hearty puréed soup of carrot, turnip, potato and parsnip, built to use up whatever keeps well in a northern root cellar.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •large pot
- •blender or immersion blender
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 5 g
- carbs
- 34 g
- protein
- 4 g
- calories
- 190
Instructions
- 1
Heat oil in a large pot and sauté onion until translucent.
- 2
Add carrot, turnip, parsnip and potato, and stir to coat in the oil.
- 3
Pour in stock and add thyme.
- 4
Bring to a boil, then reduce heat and simmer 25-30 minutes until vegetables are very tender.
- 5
Purée with an immersion blender until smooth, or blend in batches.
- 6
Season with salt and pepper.
- 7
Adjust consistency with a little extra stock or water if too thick.
Chef's tips
Cut vegetables into similarly sized pieces so they cook evenly and purée smoothly.
Ingredient substitutions
- parsnip → extra turnip or a small sweet potato
- vegetable stock → chicken stock for a non-vegetarian version
Storage
Refrigerate up to 4 days or freeze up to 3 months.
Reheating
Reheat gently on the stovetop, stirring in a little water if it has thickened.
Common mistakes to avoid
- •Under-simmering, which leaves the soup gritty when blended
- •Cutting vegetables unevenly, leading to uneven cooking
Serving suggestions
Cooked Root Vegetable Soup?
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