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    Home » Recipes » Soups/Salads

    Winter Root Vegetable Soup

    October 3, 2016 By Monika Last Updated October 9, 2022 32 Comments

    Jump to Recipe

    This Root Vegetable Soup is made from scratch using roasted vegetables for maximum flavour. Most of the work is done in the oven and the soup itself takes only about 5 minutes to cook!

    Check out also Polish-style root vegetable stew!

    Chunky thick vegetable soup with chopped parsley and spoon in black bowl, with green cloth and parsley in background.

    This Root Vegetable Soup is a warming, hearty dish, delicious as well as incredibly easy to make thanks to my simple method. 

    Rather than throwing all the vegetables in the pot (as you would do with most soups) I roasted them first.  Every vegetable in this winter root vegetable soup is roasted (including the onion and garlic), which makes it a very uncomplicated, practical sort of dish.

    Root vegetables are particularly well suited to being roasted as they come out of the oven looking vibrant, full of delicious aroma and sweet nutty flavour (mashed roasted rutabaga and carrots are good examples).  This is exactly how I would describe this soup.

    You might also like this speedy sweet potato spinach soup where I've used a similar method.

    Root vegetable soup ingredients and substitutes

    • Carrot: one of the most popular root vegetables.
    • Parsnip.
    • Celeriac/celery root: this somewhat underrated root vegetable is full of flavour and works especially well in soups (it's the backbone of most Polish soups) and I strongly recommend you don't omit it.
    • Red onion: use white or brown onion instead if preferred.
    • Potatoes: I used a combination of sweet and white potatoes (to balance the sweetness of the other ingredients) but you can just use sweet potato if you like.
    • Garlic: gets roasted with the root veggies for more flavour.
    • Turmeric: adds colour.
    • Bay leaf.
    • Stock.
    • Oil: use either olive or vegetable oil.
    • Parsley: adds freshness. Cilantro/fresh coriander is a good alternative.

    Do I have to peel the veggies

    The carrot and parsnip can be used without peeling (just scrub and wash them thoroughly). Celery root, on the other hand, has a knobbly skin and it's not always easy to clean so I recommend peeling it. But ultimately the choice is yours.

    How to make soup with root vegetables

    1.Prepare vegetables: Preheat the oven to 425 F/ 220 C/ gas mark 7. Peel (or scrub) and chop the vegetables into similar size pieces.  Place in a large bowl (along with the peeled garlic), season with salt and pepper, drizzle with 2 tablespoons of oil and stir thoroughly.

    Chunks of peeled root vegetables and red onion.

    2. Roast vegetables: Spread the vegetables on a baking sheet lined with parchment, add the bay leaf and roast in the upper part of the oven for 30 minutes (or until tender) turning halfway.

    Chunks of peeled root vegetables and red onions on baking sheet lined with paper.

    3. Remove from oven: Remove from the oven and roughly chop the onion and garlic.

    Roasted chunks of root vegetables and red onion on baking sheet lined with paper.

    4. Cook soup: Place all the vegetables in a pot (along with the bay leaf), add the hot vegetable stock, turmeric, then cover and bring to the boil.  Simmer for 3-5 minutes.

    Chunks of root vegetables and chopped red onion in large pot with water.

    5. Finish off: Remove from the heat and partly mash the mixture using a potato masher to get a thick chunky consistency.  Adjust the seasoning if needed and serve.

    Chunky thick soup with potato masher in large pot on cooling rack.

    Serving suggestions

    This hearty root veggie soup is filling and can be enjoyed as a meal, especially if you serve it with garlic bread, spinach bread, sun dried tomato bread or breadsticks.  You could also:

    Garnish with fresh herbs, such as parsley, chives or cilantro/fresh coriander.

    Drizzle over a bit of olive oil, sriracha sauce for added heat, coconut milk or cream.

    Add a dollop of sour cream, knob of plant-based spread (or butter) or grated cheese (for a vegetarian option).

    Can I puree root vegetable soup

    Yes, you can!  I wanted this soup to be somewhere between chunky and smooth so I only used a potato masher to break up the larger vegetables.  This thickened it naturally but the soup still retained some texture. 

    You can go ahead and puree it though I recommend trying the potato masher method first. You might like it!

    How to add more flavour

    This winter soup with root vegetables is delicious as it is but you could use spices and herbs to add different flavours this simple recipe.  For instance you could add:

    ground cumin and coriander: either coat the vegetables before roasting or add into the pot (approx. half a teaspoon).

    sweet or hot paprika: add to taste once the soup is cooked. 

    Mediterranean twist: add Italian herbs or just oregano or thyme (add as you start cooking the soup) and serve a drizzle of balsamic vinegar

    What other vegetables can be used 

    This chunky root vegetable soup is very adaptable, can be made all year round, not just in the winter months, using seasonal root vegetables. These might include kohlrabi, turnip or yams.  You can mix and match and simply use your favourite combination. 

    You can add roasted beets but bear in mind your soup will have a red colour. Beets also have an intense flavour which can overpower the other vegetables so for me personally beets don't work in this recipe (it's better to use beets in a recipe where they are the star ingredient - for example borscht).

    Side view of chunky soup with parsley and spoon in black bowl, green cloth and black pot with soup in background.

    Top tips 

    • Chop the vegetables into similar sized chunks so they cook evenly.
    • Roast the vegetables until tender.
    • It is important not to cook this roasted vegetable soup for too long (I cooked mine for 3 minutes from the time it started boiling) so the vegetables retain their flavour.
    • Adjust the amount of stock to suit your preference.  I recommend adding less stock to start with and adding more if needed once the soup is ready.
    • Best served hot.
    • Tastes delicious the next day too. Refrigerate for up to 3 days.
    • Freeze in an airtight container for up to 3 months.

    More vegetable soup recipes to try next

    • Red Vegetable Soup (Vegan)
    • Red Cabbage Winter Vegetable Soup
    • Roasted Sweet Potato Soup with Spinach
    • Chunky Cauliflower Potato Soup (Healthy)

    Check out also these other easy, nutritious soup recipes including creamy vegan soups!

    Keep in touch!

    If you've made this chunky root vegetable soup I'd love know how it turned out for you.  Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Chunky thick vegetable soup with chopped parsley and spoon in black bowl, with green cloth and parsley to the right and soup in pot at the top.

    Winter Root Vegetable Soup

    This delicious roasted root vegetable soup is made from scratch but is super uncomplicated, quick and easy to put together.
    4.92 from 12 votes
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: dairy free, gluten free, vegan
    Prep Time: 40 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6 servings
    Calories: 116kcal
    Author: Monika Dabrowski

    Equipment

    • Large baking sheet
    • Large pot with lid
    • Potato masher

    Ingredients

    • 1 large carrot
    • 1 large parsnip
    • 1 large potato
    • 1 medium sweet potato
    • 1 large onion regular or red
    • celeriac chunk about the size of a medium potato
    • 2 garlic cloves peeled, whole
    • 2 tablespoons olive oil
    • 2 bay leaves
    • ½ teaspoon turmeric
    • 4 cups (1 l) vegetable stock hot
    • Fresh parsley for garnish Sea salt and pepper to taste

    Instructions

    • Prepare vegetables: Preheat the oven to 425 F/ 220 C/ gas mark 7. Peel and chop all the vegetables into similar size (large) chunks. Place in a large bowl (including whole, peeled garlic), season and coat in the oil.
    • Roast vegetables: Transfer the vegetables to a large roasting sheet lined with parchment paper, add the bay leaves and roast for 30 minutes (or until tender) turning over halfway.
    • Remove from oven: Remove the vegetables from the oven and roughly chop the onion and garlic.
    • Cook soup: Put the vegetables into a large pot (along with the bay leaves), add the hot stock and turmeric. Cover, bring to the boil then simmer for about 3 minutes.
    • Finish off: Remove from the heat, mash with a potato masher until the soup has a thick lumpy consistency and adjust the seasoning as necessary. Enjoy!

    Notes

    • Chop the vegetables into similar size chunks so they cook evenly.
    • It is important not to cook this root vegetable soup for too long (I cooked mine for 3 minutes from the time it started boiling) so the vegetables retain their flavour.
    • Adjust the amount of stock to suit your preference.  I recommend adding less stock to start with and adding more if needed once the soup is ready.
    • I wanted this soup to be somewhere between chunky and smooth so I only used a potato masher to break up the larger vegetables.  But you could puree this soup if you prefer.
    • Serve with fresh baguette, garlic bread or croutons, fresh herbs, a drizzle of olive oil or knob of plant-based spread, sriracha sauce for added heat or grated cheese (for a vegetarian option).
    • This soup tastes delicious the next day too. Refrigerate for up to 3 days.
    • Freeze in an airtight container for up to 3 months.
    • Preparation time includes the time needed to roast the vegetables.

    Nutrition

    Serving: 1serving | Calories: 116kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 376mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4772IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    4709 shares

    Comments

      4.92 from 12 votes (6 ratings without comment)

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    1. Neffy says

      November 04, 2023 at 7:36 pm

      5 stars
      Thanks so much; this soup is excellent. Already made it twice

      Reply
      • Monika says

        November 06, 2023 at 10:21 am

        Glad to hear it:)

        Reply
    2. Martha says

      April 10, 2023 at 4:19 am

      5 stars
      This soup was so comforting and yummy -- perfect for a late winter meal. I added cumin as another commenter suggested, swapped the sweet potato for rutabaga (out of preference), and also added white beans for some extra protein.
      I will definitely make this again! Thanks so much.

      Reply
      • Monika says

        April 10, 2023 at 1:02 pm

        Thanks for the feedback, I like the idea of adding cumin:)

        Reply
    3. B'ma says

      April 07, 2023 at 4:08 pm

      5 stars
      Used the last of the fresh winter vegetables today and this soup was amazing! I added a purple top turnip and had no bay leaves so used Italian seasoning. Such a great idea to roast the vegetables first. Thank you!

      Reply
      • Monika says

        April 08, 2023 at 9:56 am

        Thank you!

        Reply
    4. Ronda says

      October 17, 2022 at 2:09 am

      4 stars
      This is an easy recipe but taste was a little bland. I added 3/4tsp cumin and it made it perfect spice for me. I also wanted it less chunky, so I put it in the ninja once cooled. I made this on Sunday afternoon for my weeks meal prep. Thank you

      Reply
      • Monika says

        October 21, 2022 at 9:33 am

        You are welcome! Thanks for your feedback:)

        Reply
    5. Cait says

      May 03, 2020 at 3:39 am

      5 stars
      I made this tonight and it was FABULOUS! I was looking for a nice chunky stew to use my celeriac in, and it fit the bill perfectly. So satisfying and comforting. I didn't have garlic so I used garlic powder, and used shallots instead of an onion, and used two sweet potatoes instead of a parsnip. I also added some finely chopped sun-dried tomatoes, smoked paprika, and some lovage stems in the stock for a little celery flavour. It was wonderful and I will make it again! Thank you 🙂

      Reply
      • Monika says

        May 03, 2020 at 8:01 am

        Thank you for letting me know, so glad you liked it and I love the extras especially the smoked paprika, one of my favourite herbs:)

        Reply
    6. Angie | Fiesta Friday says

      October 05, 2018 at 12:19 am

      5 stars
      The one root vegetable I'm very interested in trying is celeriac. I even bought seeds to plant but completely forgot! I guess I'll just be buying it for now, and when i do I'll give this yummy soup a try. Btw, Monika, if you're willing I can use your help in cohosting in late November, say Nov 23 or Nov 30. Which week is better for you? #fiestafriday

      Reply
      • Monika says

        October 05, 2018 at 7:21 am

        Celeriac is definitely worth trying, it's quite unique. I can co-host Nov 23.

        Reply
    7. Becky Ellis says

      September 28, 2018 at 11:30 pm

      This is a perfect recipe for Fall. Thank you for sharing on Fiesta Friday!

      Reply
      • Monika says

        September 29, 2018 at 8:13 am

        Thank you! Happy FF!

        Reply
    8. Linda says

      April 01, 2018 at 5:14 am

      I added red lentils when I boiled the veggies. Delicious!

      Reply
      • Monika says

        April 01, 2018 at 7:43 am

        Great idea! Glad you made it your own!

        Reply
    9. Marybeth C. says

      October 10, 2016 at 5:53 am

      Autumn in a bowl! I made this delicious soup this weekend and we gobbled it right up! First time I've used celeriac; I'll include it more in the future. I'll also use turmeric next time (didn't have any on hand) to get that beautiful bright color (as well as the health benefits).

      Reply
      • [email protected] says

        October 10, 2016 at 6:53 am

        Thank you for making my recipe Marybeth, and liking it too! You've made my Monday morning:)

        Reply
    10. Angela / Only Crumbs Remain says

      October 09, 2016 at 8:44 am

      Ooh I love homemade root vegetable soups at this time of year, though i have to admit that I've never tried it with roasted root veg...definitely need to give that a whirl it sounds gorgeous with the extra flavours that the roasting produces.
      Angela x

      Reply
      • [email protected] says

        October 09, 2016 at 9:49 am

        Thanks! I'd never roasted vegetables for soup before either, but the soup does have a more intense flavour cooked like that. I made another soup using slightly different roasted vegetables the other day and it was gorgeous too:)

        Reply
    11. Midge says

      October 08, 2016 at 2:02 pm

      Ooh yum - there is nothing better than a nice bowl of thick homemade soup at this time of year! Esp when the veg is roasted first it just makes it taste even better! #CookBlogShare

      Reply
      • [email protected] says

        October 08, 2016 at 2:54 pm

        Thanks! Completely agree with you, in fact I am making another soup similar to that one right now:)

        Reply
    12. Kirsty Hijacked By Twins says

      October 05, 2016 at 10:56 am

      I love soups, especially at this time of year. Root vegetables are perfect for cold days. This soup looks and sounds delicious x #CookBlogShare

      Reply
      • [email protected] says

        October 05, 2016 at 11:10 am

        Thanks Kirsty! Autumn soups are my favourite, this one is just one of many I'll be cooking this season:)

        Reply
    13. Mandy Mazliah says

      October 04, 2016 at 9:12 pm

      This sounds really lovely. I always prefer the flavour of roasted veg - what a great idea to make a soup with them. Thanks for linking up with #CookBlogShare

      Reply
      • [email protected] says

        October 05, 2016 at 7:01 am

        Thanks Mandy! Roasted vegetables are such an autumny type of dish so putting them in a soup seemed like a natural thing to do at this time of year:)

        Reply
    14. Lisa Ray says

      October 04, 2016 at 2:48 pm

      Yum and yum! Will try to make this soon:)

      Reply
      • [email protected] says

        October 04, 2016 at 3:03 pm

        Thank you! Hope you like it:)

        Reply
    15. Louise Fairweather says

      October 04, 2016 at 10:29 am

      This looks delicious! I need to start eating some more healthy food. So easy to eat badly as winter draws in #cookblogshare

      Reply
      • [email protected] says

        October 04, 2016 at 11:03 am

        Thank you! I agree it's easy to turn to not so healthy comfort foods at this time of year. The good thing is - not all comfort foods are bad:)

        Reply
    16. Eb Gargano says

      October 04, 2016 at 10:12 am

      Yum! This is so my kind of meal - easy, healthy and I am sure delicious!! I do so love roasted root veggies and I love the idea of adding turmeric - I think I might add a little bit of ginger too 🙂 Eb x

      Reply
      • [email protected] says

        October 04, 2016 at 10:21 am

        Thanks Eb! Ginger would go really well in this recipe too.

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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