There’s something wonderfully cozy about a warm bowl of soup filled with earthy, seasonal flavors. That’s exactly what you get with this Country Harvest Root Vegetable Soup Recipe—a silky, comforting soup that feels like a warm hug on a cold day.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Country Harvest Root Vegetable Soup Recipe
- Top Tip
- How to Serve Country Harvest Root Vegetable Soup Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Country Harvest Root Vegetable Soup Recipe
Why You'll Love This Recipe
I honestly can’t resist making this Country Harvest Root Vegetable Soup Recipe whenever I want something both nourishing and simple. It’s loaded with wholesome root veggies, making it hearty yet smooth enough to feel indulgent, and it’s surprisingly easy to put together.
- Depth of Flavor: The curry powder and thyme give a subtle warmth—just enough to intrigue without overpowering.
- Root Veggie Goodness: A mix of potatoes, carrots, parsnips, and celeriac creates a beautiful balance of sweetness, earthiness, and texture.
- Silky Smooth Texture: Pureeing the soup gives it that luxurious, velvety feel that feels indulgent without fuss.
- Super Versatile: You can easily swap or add seasonal veggies or tweak the herbs to keep it fresh and exciting each time.
Ingredients & Why They Work
When you look at the ingredients list for this Country Harvest Root Vegetable Soup Recipe, it’s all about simple, hearty, and comforting choices. Each root vegetable brings a unique flavor profile and texture, making the soup well-rounded and satisfying.
- Extra Virgin Olive Oil: Adds a rich, fruity base and helps sauté the veggies gently.
- Unsalted Butter: Adds silkiness and depth of flavor without overpowering the other ingredients.
- Onion: The foundation for aromatic flavor that softens and sweetens as it cooks.
- Garlic: Offers a gentle pungency that lifts the overall flavor.
- Curry Powder: The secret spice that adds warmth and subtle complexity without making this a curry dish per se.
- Dried Thyme Leaves: Provide a fresh herbaceous note that complements the earthiness perfectly.
- Water: The simple cooking liquid, but feel free to swap for vegetable stock for extra flavor.
- Salt & Black Pepper: To season and bring all the flavors to life.
- Thickened Cream: Adds luscious creaminess, making the soup feel truly comforting—plus, a little as a garnish is lovely too.
- Potatoes: Give body and make the soup creamy when blended.
- Sweet Potatoes: Add natural sweetness that balances the spices.
- Carrots: Classic root veg sweetness and color.
- Parsnip: Adds an earthy, slightly spicy dimension.
- Celeriac: Brings a subtle celery-like flavor that’s unique and lovely in pureed soups.
Make It Your Way
I love mixing things up based on what I have, and this Country Harvest Root Vegetable Soup Recipe is forgiving and versatile like that. You can swap veggies, change up spices, or go dairy-free with ease. Play around and make it your own.
- Variation: Once, I swapped the celeriac for a pumpkin, which added a gentle sweetness and gave the soup a beautiful golden color.
- Dairy-Free Option: Use coconut cream instead of thickened cream for a gloriously rich and creamy texture with a subtle tropical twist.
- Herb Swaps: Try dried oregano or herbes de Provence instead of thyme for a Mediterranean spin.
Step-by-Step: How I Make Country Harvest Root Vegetable Soup Recipe
Step 1: Sautéing the Aroma Builders
Start by heating up 2 tablespoons of extra virgin olive oil and 1 tablespoon of unsalted butter in a large heavy-based pot over medium-high heat. Once the butter’s melted, toss in the chopped onion and garlic. Cook them for about 2 minutes, stirring occasionally, until the onion softens and smells heavenly.
Step 2: Cook the Roots with Spices
Next, add all your diced root vegetables along with 1 teaspoon dried thyme leaves and 1 tablespoon curry powder. This is where the flavor magic starts. Cook for about 3 minutes, stirring regularly, until the outside of the veggies just begins to soften. The curry and thyme infuse their warm scents into the roots during this brief sauté.
Step 3: Simmer to Soften
Turn your stove up to high and pour in 1 ½ liters of water, along with 2 teaspoons kosher salt and half a teaspoon of black pepper. Stir everything, then wait for the soup to hit a simmer. Once simmering, lower the heat to medium-high and let it bubble away without the lid for 15 minutes or until the vegetables are very tender—test by poking with a knife.
Step 4: Creamy Finish and Blitz
Stir in half a cup of thickened cream and let the soup simmer gently for another minute. Then, take it off the heat and blend in batches using a stick blender. Remember to cover the blender hole with a folded tea towel to avoid splatters—puree until silky smooth. Taste and adjust seasoning—with more salt, pepper, water to thin, or cream for extra indulgence.
Top Tip
From my experience making this Country Harvest Root Vegetable Soup Recipe, these little tricks helped me get that perfect balance between rich, smooth, and full of flavor without any fuss.
- Don’t Rush the Sauté: Taking just a couple extra minutes on the onion and garlic adds a lot of flavor depth, so don’t skip or speed through this step.
- Batch Blend Carefully: When blitzing, working in batches with a tea towel over the blender hole minimizes mess and keeps your kitchen clean.
- Adjust Thickness Last: I always add a little water gradually after blending instead of before, so I control the consistency perfectly.
- Fresh Herb Boost: Add a sprinkle of fresh parsley just before serving for a pop of color and fresh flavor that brightens each spoonful.
How to Serve Country Harvest Root Vegetable Soup Recipe
Garnishes
I love drizzling extra thickened cream on top right before serving and adding a pinch of curry powder and freshly ground black pepper. A sprinkling of finely chopped parsley adds brightness and that little extra pop of green. It just feels homey and inviting.
Side Dishes
Warm crusty bread is my go-to side—it’s perfect for dipping and soaking up every last bit of the soup. Sometimes I add a simple mixed green salad to bring a fresh crunch, but this soup is so hearty it often stands beautifully on its own.
Creative Ways to Present
For a special occasion, I like serving this soup in little bread bowls made from hollowed-out sourdough rolls. It makes the meal feel extra special and rustic, plus everyone loves the edible container!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it stays lovely for about 4 days. I like to let it cool completely before popping it in the fridge to keep the flavors fresh and avoid condensation.
Freezing
This soup freezes beautifully—just portion into freezer-safe containers and it’ll be ready for up to 3 months. When thawed, the texture and flavor stay intact, which makes it a fantastic make-ahead meal for busy weeks.
Reheating
I reheat gently on the stove over low to medium heat, stirring occasionally. If it thickens too much, a splash of water or cream brings it right back to the perfect silkiness.
Frequently Asked Questions:
This soup uses a rustic mix of root vegetables that you’d typically find in a country harvest—especially in autumn—like parsnip, celeriac, and carrots. The emphasis is on natural, earthy flavors with minimal fuss, highlighting the beauty of basic ingredients grown from the earth.
Absolutely! Simply swap out the thickened cream for coconut cream or a plant-based cream alternative. Use olive oil instead of butter and you’re all set. The flavor and texture remain rich and satisfying without dairy.
No worries! You can substitute celeriac with swede or turnip, and parsnip can be left out or swapped for extra carrots. The soup will still be delicious and comforting—it’s a flexible recipe that adapts to what’s in your kitchen.
I like the soup to be smooth and creamy but still spoonable and not too thin. After blending, adjust with water little by little until you get your perfect consistency. The cream adds a lovely silky finish that makes it feel indulgent without being heavy.
Final Thoughts
This Country Harvest Root Vegetable Soup Recipe is one of those dishes I find myself returning to year after year—it’s nourishing, adaptable, and truly comforting. I hope you enjoy making it as much as I do, and that it becomes your go-to whenever you want a warm bowl of home-style goodness. Grab those root veggies, and get cooking—you’ll be so glad you did!
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Country Harvest Root Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Western
- Diet: Vegetarian
Description
A hearty and creamy country harvest root vegetable soup featuring a blend of potatoes, sweet potatoes, carrots, parsnip, and celeriac, gently spiced with curry powder and thyme. This comforting soup is perfect for chilly days, finished with a touch of cream and served with warm crusty bread.
Ingredients
Sauté Base
- 2 tablespoon extra virgin olive oil
- 1 tablespoon (15g) unsalted butter
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
- 1 tablespoon curry powder
- 1 teaspoon dried thyme leaves
Broth and Seasoning
- 1 ½ litre (6 cups) water
- 2 teaspoon cooking salt/kosher salt
- ½ teaspoon black pepper
- ½ cup thickened cream (heavy cream or regular), plus extra for garnish
Root Vegetables
- 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)
Serving/Garnish (Optional)
- Warm crusty bread
- Parsley, finely chopped
- Pinch of extra curry powder
- Pinch of black pepper
Instructions
- Sauté the vegetables: Heat 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 and cook for 2 minutes until the onion softens.
- Add root vegetables and spices: Add the diced root vegetables, dried thyme, and curry powder to the pot. Stir regularly and cook for 3 minutes until the outside of the vegetables start to soften.
- Simmer the soup: Increase the heat to high and add the water, salt, and black pepper. Stir well and once the mixture comes to a simmer, reduce the heat to medium-high and simmer rapidly, uncovered, for 15 minutes until the vegetables are very soft. Check doneness with a knife.
- Add cream and simmer: Stir in the thickened cream and cook the soup for an additional 1 minute to combine flavors.
- Blend until smooth: Remove the pot from the heat. Using a stick blender, carefully blitz the soup in batches until smooth. Adjust thickness with additional water if needed, and season with extra salt, pepper, or cream to taste.
- Serve: Ladle the soup into bowls, drizzle with extra cream, and sprinkle with a pinch of curry powder, chopped parsley, and black pepper. Serve with warm crusty bread on the side.
Notes
- Use any regular grocery store Western curry powder to add subtle spice and interest without overwhelming the soup.
- Other herbs such as fresh thyme, dried oregano, Italian herb mix, or herbes de Provence can be used instead of dried thyme.
- The cream adds richness and a smooth mouthfeel; substitute with ⅓ cup milk plus 2 tablespoon (30g) unsalted butter if desired.
- Root vegetable substitutions are flexible: pumpkin works well, while increasing parsnip or celeriac can intensify the flavor as they are stronger and can be costly; swede or turnip are suitable alternatives.
- Any all-purpose or starchy potato will work for the potato component; Sebago type potatoes are recommended.
- Non-root vegetables may result in a thinner, less creamy soup due to higher water content and less starch.
- When blending, do so in batches. Remove the blender lid insert and cover the opening with a folded kitchen towel to prevent splatters.
- Leftover soup will keep for 4 days in the refrigerator or up to 3 months in the freezer.
Nutrition
- Serving Size: 1 bowl (approximately 300 ml)
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg
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