Winter Root Vegetable Soup
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 cooks in under 10 minutes!
Servings 5 servings
Calories 235kcal
Equipment
- Large baking sheet
- Large pot with lid
- Potato masher or hand blender
Ingredients
- 2 medium carrots
- 2 medium parsnips
- 2 medium potatoes
- 2 medium sweet potatoes
- 1½ medium red onions or 2 small
- celery root/celeriac piece the size of a medium potato
- 2-3 garlic cloves unpeeled
- 1 teaspoon dried herbs such as herbes de Provence
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter any
- 4½ cups vegetable stock hot
- ½ teaspoon fine sea salt and pepper to taste - rainbow coloured peppercorns work well
Instructions
- Prepare vegetables: Preheat the oven to 425 F/220 C/200 fan/gas mark 7. Peel (or scrub) and chop the vegetables into similar size pieces (leave garlic unpeeled). Place in a large bowl (without the garlic), add the herbs and paprika, season with ½ teaspoon of salt and pepper to taste and drizzle with 2 tablespoons of oil. Stir thoroughly.
- Roast vegetables: Spread the vegetables on a large baking sheet lined with parchment and roast in the centre of the oven for about 30 minutes until tender. Remove from the oven.
- Chop onion and garlic: Peel the garlic and chop roughly along with the onion.
- Cook soup: Place all the vegetables in a pot (including the onion and garlic), add the stock (hot) then cover and bring to the boil. Lower the heat and simmer for 5-8 minutes (until the vegetables are soft enough to mash easily, but don't overcook it).
- Adjust texture: Remove from the heat, stir in the butter and partly mash the soup using a potato masher (or hand blender) to a thick, chunky texture. Adjust the seasoning if needed and serve.
Notes
- Chop the vegetables into similar size pieces so they cook evenly.
- It is important not to cook this root vegetable soup for too long (I cooked mine for 7 minutes from the time it started boiling) so the vegetables retain their flavour.
- Adjust the amount of stock to suit your preference.
- 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, sriracha sauce for added heat or grated cheese (for a vegetarian option). See more suggestions in post.
- 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.
- See post for tips on how to add a different flavour twist.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 157mg | Potassium: 864mg | Fiber: 7g | Sugar: 8g | Vitamin A: 17177IU | Vitamin C: 18mg | Calcium: 81mg | Iron: 2mg