Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Country harvest root vegetable soup Recipe
This easy, creamy root vegetable soup makes use of a mixture chosen for the way fantastically 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! 😅
I’m calling this a harvest root vegetable soup so it feels 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 positively don’t reside within the nation. I’m smack bang in the course of Sydney!
I simply wished to present it a cute title – “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 that recipe. Did it work??!
Root greens make nice soups as a result of each 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 dear for no matter cause.
I additionally love that this soup is nourishing however not boring, and made with water fairly than inventory. Normally, 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 elements. However right here, we’ve got 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.
The truth is, most individuals who tried this soup didn’t even decide that there was curry powder on this, however may inform there was “spicing of some form” (the official suggestions!).
Right here’s what you should make this nation harvest root vegetable soup. No harvesting required! 🤣
The harvest root greens
Root greens are greens which are 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 an alternative praise one another. However, it’s a versatile recipe – see notes beneath for touch upon substituting.
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Onion and garlic – important flavour base!
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Carrots – 2 medium ones, or 1 very massive one
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Potato and candy potato – These add creaminess and thickness to the soup in a method that different less-starchy root greens can not, whereas the candy potato additionally provides sweetness. Substitute – Be happy to double up on both of those, they’re an excellent substitute for one another.
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Celeriac – A knobbly root vegetable with a texture like radish and flavour like celery (therefore, the title, I presume!). Substitute – 3 celery sticks, swede, turnip.
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Parsnip – Seems like a white carrot, with a type of nutty, candy, earthy flavour. It’s in contrast to every other vegetable truly, I can’t consider one thing to match the flavour to! Substitute – swede, turnip.
Altering the foundation greens – Swap and substitute as you want, particularly with the listed root greens. Simply remember that celeriac and parsnip have stronger flavours, so in case you use extra, the flavour can be extra dominant within the soup.
Non root greens – It’s okay! You should use non-root greens on this too! Nonetheless, notice 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 can be affected in case you stray from orangey/beige toned greens. I take no accountability if yours seems an un-appetising color!!
Every thing else for the soup
And listed below are the opposite belongings you want for this root vegetable soup. No inventory – simply water! (See above part for touch upon this).
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Curry powder (gentle, not spicy) – As defined above, that is the “secret ingredient” which makes this soup tasty despite the fact that 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.
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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.
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Dried thyme – Only a contact of dried herb for flavour. Substitute with contemporary thyme, or dried oregano.
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Butter and oil (forgot to place in photograph!) – 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 mixture of oil plus butter. However – tremendous to make use of all of both! 🙂
Sauté (5 minutes) > simmer (quarter-hour) > blitz (1 minute) > dinner!
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Sauté the onion and garlic for two minutes till the onion begins to melt.
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Add the foundation greens, thyme and curry. Stir nicely 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.
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Simmer – Add the water, salt and pepper. Simmer for quarter-hour till the greens are mushy (test with a knife).
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Cream – Add the cream and simmer for one more 1 minute.
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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).
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Blitzed and able to serve!
Proof of thick and creaminess:
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, nevertheless it 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 delicate enhance of curry flavour. Then sliding proper again down into un-original territory – end with a sprinkle of parsley and pepper. 🙂
Ah nicely. 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! – Johnsat x
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
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!
Notes
1. Curry powder – I’m talking regular grocery shop Western curry powder. Neutral enough so no one will think you’re trying to make a curry but adds interest so it doesn’t just taste like pureed vegetables without having to buy vegetable stock.
2. Other herb options – fresh thyme leaves or dried oregano, Italian mix or herbes de provence.
3. Cream gives this a nice finish for mouthfeel. Sub with 1/3 cup milk plus unsalted butter (I’d use about 2 tbsp /30g).
4. Root vegetables – Feel free to swap out and use more of any of the listed. Pumpkin is a great all-rounder sub for any of them.
Parsnip and celeriac – if you increase these, they will dominate as they have stronger flavour than the other veg. They can also be exxy – sub with swedes or turnip.
Potato – Any all purpose or starchy potato is fine here, I used Sebago (the dirt brushed ones in Australia).
Non-root veg will also work but as they are typically more watery and less starchy, soup will likely be thinner and less creamy.
5. Blender – Do in batches, remove lid insert and cover the hole with a folded tea towel. Blitz, repeat.
Leftovers will keep for 4 days in the fridge or 3 months in the freezer.
Nutrition per serving assuming 5 very generous servings as a main (serves ~8 as a starter). Excludes bread (how am I to know how much butter you slather yours with??!).
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