Nation harvest root vegetable soup

May 21, 2025

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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! 😅

Confession: I don’t harvest, and I don’t dwell 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 fact is, there was no harvesting concerned, and I positively don’t dwell within the nation. I’m smack bang in the midst of Sydney!

I simply wished to offer it a cute title – “root vegetable soup” simply doesn’t fairly have the identical ring to it! 😅 So hopefully I acquired 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 distinct 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 quite 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 have now 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 reality, 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 variety” (the official suggestions!).

What goes in root vegetable soup

Right here’s what you might want to 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 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 approach 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 a superb substitute for one another.
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.
Parsnip – Seems to be like a white carrot, with a type of nutty, candy, earthy flavour. It’s not like some other vegetable truly, I can’t consider one thing to check the flavour to! Substitute – swede, turnip.

Altering the foundation greens – Swap and substitute as you want, particularly with the listed root greens. Simply needless to say celeriac and parsnip have stronger flavours, so should you use extra, the flavour shall be extra dominant within the soup.

Non root greens – It’s okay! You need to use non-root greens on this too! Nevertheless, notice that utilizing greens with increased 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 shall be affected should you stray from orangey/beige toned greens. I take no duty if yours seems an un-appetising color!!

Every part else for the soup

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

Curry powder (gentle, not spicy) – As defined above, that is the “secret ingredient” which makes this soup tasty though we’ve solely used water quite than vegetable inventory. I simply use Clives (or Keens, although I choose Clives right here) – common grocery store Western curry powder.
Cream – Simply half a cup of cream offers 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 recent thyme, or dried oregano.
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 just a little too butter-heavy in flavour so this recipe requires a mixture of oil plus butter. However – wonderful to make use of all of both! 🙂

Methods to 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 foundation greens, thyme and curry. Stir effectively for a couple of minutes. We’re not attempting to prepare dinner the greens, simply give the floor a mild 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 smooth (test with a knife).
Cream – Add the cream and simmer for one more 1 minute.

Blitz with a stick blender, or in batches in a blender (take away the lid insert and canopy the outlet 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 just a little drizzle of cream all the time 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 in your calorie buck!

Climbing just a little increased on the originality scale is the suggestion so as to add a small pinch of curry powder for refined enhance 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 received’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

Watch learn how to make it

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