Nation harvest root vegetable soup

May 20, 2025

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This easy, creamy root vegetable soup makes use of a mixture chosen for the way superbly 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 seems 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 undoubtedly don’t dwell within the nation. I’m smack bang in the midst of Sydney!

I simply wished to offer it a cute identify – “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 special 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 – change greens out of season or expensive for no matter motive.

Uncommon soup made with water, not inventory

I additionally love that this soup is nourishing however not boring, and made with water somewhat 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 components. However right here, now we have 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.

Actually, most individuals who tried this soup didn’t even choose 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 it’s worthwhile to make this nation harvest root vegetable soup. No harvesting required! 🤣

The harvest root greens

Root greens are greens which can be grown underground. Listed here 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.

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 means 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 an excellent substitute for one another.
Celeriac – A knobbly root vegetable with a texture like radish and flavour like celery (therefore, the identify, I presume!). Substitute – 3 celery sticks, swede, turnip.
Parsnip – Appears like a white carrot, with a kind of nutty, candy, earthy flavour. It’s in contrast to another 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 the fact that celeriac and parsnip have stronger flavours, so if you happen to use extra, the flavour will probably be extra dominant within the soup.

Non root greens – It’s okay! You need to use non-root greens on this too! Nonetheless, word 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 will probably be affected if you happen to stray from orangey/beige toned greens. I take no accountability if yours seems an un-appetising color!!

The whole lot 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 (delicate, not spicy) – As defined above, that is the “secret ingredient” which makes this soup tasty although we’ve solely used water somewhat than vegetable inventory. I simply use Clives (or Keens, although I favor Clives right here) – common grocery store Western curry powder.
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.
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 somewhat too butter-heavy in flavour so this recipe requires a mix of oil plus butter. However – superb to make use of all of both! 🙂

Learn how 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 nicely for a couple of minutes. We’re not attempting to prepare dinner the greens, simply give the floor a delicate 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 gentle (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 somewhat 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 somewhat increased on the originality scale is the suggestion so as to add a small pinch of curry powder for delicate increase 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 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 the right way to make it

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