root vegetable soup

This root vegetable stew is a perfect vegetarian recipe for staying warm and cozy. Yukon potatoes, rutabaga, turnips, cream, and rosemary. Yum.

Creamy Root Vegetable Stew

olive oil

onion

garlic

rosemary, divided

(3/4-inch) diced peeled Yukon gold potato

(3/4-inch) diced peeled rutabaga (about 3/4 pound)

(3/4-inch) diced peeled turnip

(3/4-inch) diced peeled parsnip (I used carrots instead!)

organic vegetable broth

water

heavy whipping cream

black pepper

salt

Cheese of choice (I used sliced Swiss)

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

Preheat broiler, top with cheese, and broil until soft and melty!

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Making this now, it's almost done! I also added dill (my fave!) and a couple bay leaves, and veganized it with subbing canned coconut milk in lieu of the HWC. I omitted the cheese, but may add some nutritional yeast for some 'cheesiness.' Next time I may add some cabbage to it as well! Perfect for cold weather!

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

Indian winter soup

pearl barley

vegetable oil

brown mustard seeds

cumin seeds

green chillies, deseeded and finely chopped

bay leaf

cloves

cinnamon stick

½ tsp ground turmeric

onion,

garlic cloves, finely chopped

parsnip,

butternut squash,

sweet potato,

paprika

tsp coriander

red lentils

tomatoes, chopped

coriander,

tsp grated ginger

lemon juice

Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.

Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

There&#39;s nothing like Fall soups to help ease the transition from summer. Root Vegetable Soup  - loaded with squash, sweet potato, turnip, celeriac, carrots, barley and onions - is the perfect segue into Fall. Nutrient-rich, low calorie and, most importantly, absolutely delicious. 

Root Vegetable Soup

sweet onion, chopped ((about 1 1/2 cups))

garlic cloves, minced ((2 tsp))

water or vegetable stock (or broth) (Note 2)

pearl barley, rinsed (Note 3 on optional soak)

thyme

dill leaves (optional)

baby spinach, roughly chopped

Optional Garnishes: Homemade croutons (Note 4), Parmesan cheese, squeeze of lemon juice, drizzle of olive oil, chopped fresh herbs.

SAUTE AROMATICS AND VEGETABLES: Heat oil or melt butter on medium heat in a large soup pot. Add onions and sauté 5 minutes until translucent. Stir in garlic for 30 seconds. Add root vegetables and stir for another 3 minutes.

SIMMER SOUP: Add broth (or water), barley, thyme, salt, pepper and dill (if using). Bring to boil, cover, then reduce heat to low/ Simmer for 30-40 minutes until vegetables and barley are soft and tender, but not mushy. Soup will thicken on standing or in fridge overnight. If too thick, add a little bit of water or broth.

FINISH AND SERVE: Stir in spinach for 1 minute to let it wilt. Taste and adjust seasonings, adding more thyme, salt, dill etc as you like. Ladle soup into bowls and serve with crusty warm bread, homemade croutons (Note 4). grated Parmesan cheese, a drizzle of olive oil or a couple drops of lemon juice,

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603388175/f2ffbepj1cccz0dvs3z8.mp4

Root Vegetable Soup with Barley - a soup or meal in a bowl. several good shortcuts without compromising taste. Delicious comfort food.

Root Vegetable Soup with Barley VIDEO

Recipe video above. I don&#39;t harvest and I don&#39;t live in the country. I just didn&#39;t think &quot;Root Vegetable Soup&quot; did this recipe justice - so I got creative to get your attention!😅 Root veg are great for naturally creamy soups thanks to the higher starch content, though we give this a luxe boost with a scant 1/2 cup of cream. Nourishing, never boring, and flexible too - in case your harvest basket is missing items! Love that it&#39;s made with water not stock - curry powder adds a flavour boost so it doesn&#39;t taste flat. Bonus - LOW CAL!

Country harvest root vegetable soup

tbsp extra virgin olive oil

tbsp (15 grams) unsalted butter

onion (, chopped into large dice)

garlic (, chopped)

curry powder ((I

thyme leaves ((Note 2))

litre (6 cups) water

tsp cooking salt/kosher salt ((halve

tsp black pepper

thickened cream ((heavy cream,

potato

carrots

small/medium parsnip ((150 grams/5 ounces), peeled, cut into 1.5cm/0.5" pieces)

celeriac

crusty bread

Parsley (, finely chopped)

curry powder

Sauté - Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened.

Add root vegetables, thyme and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.

Simmer 15 minutes - Turn stove up to high. Add water, salt and pepper. Stir, then once it comes to a simmer, lower heat to medium high and simmer rapidly for 15 minutes (no lid) until all the vegetables are soft (check with knife).

Stir in cream, simmer for 1 minute.

Blitz - Remove from heat and use a stick blender to blitz until smooth. (Note 5 for blender) Adjust to taste - water to thin, salt and pepper if needed, extra cream for more indulgent.

Serve in bowls. Drizzle with cream, pinch of curry powder, parsley and pepper. Serve with warm crusty bread!

Absolutely delicious. I could not buy celeriac at Woolies, but Coles had it. The combination of these vegetables is healthy ( except for the cream 🤪) I had bought garlic bread with it. Once more, thank you Nagi for a recipe I am sure I will make many times. I love winter eating soups. My adult daughter does not class it as a meal. But I sure do!

Super delicious!
I substituted the water with low sodium chicken stock and halved the curry powder. Turned out amazing 😋

Delicious! I did add a stock cube just for the hell of it and swede plus celery and just put the stick blender in the pot. Highly recommend grated cheese with the parsley on top.

Everything about “root vegetables” makes me want to run in the other direction 😂 but I went for it anyway … absolutely delicious! So easy to prepare, amazing flavour and texture (especially with a dollop of cream or sour cream). Nagi’s Irish soda bread is super easy too and a great accompaniment. Making again tonight in wet and cold Melbourne!

For someone who never thinks of soup as a proper meal the video made me want to try this and OMG, it was delicious to say the least. I even went to the effort to find Celeriac which seems to be a challenge but got there in the end. So nourishing and makes heaps. Thank you yet again for another amazing meal  (and yes I said it- soup is a meal)

What a delicious, hearty and warming vegetable soup! Made this because we had oodles of pumpkin I wanted to use up and substituted it in lieu of the celeriac. I also had to swap parsnip for turnip as I couldn't get any at the shops but it was delicious. The soup has been thoroughly enjoyed by the whole family, including the toddler and baby. Bonus, the flavours get better overnight!

This was delicious, hearty and so simple to make! I subbed celeriac for celery (Woolies soup pack) and it turned out super yummy. I couldn’t believe all you need is water (wow) and the curry gave it “something” extra as you mentioned. I’ll definitely be making this again!

This was so yummy. I loved the earthy taste and my Mum did too! Will definitely make again.

Easy and very tasty. I added some water it’s pretty thick. Another great recipe Nagi!

Thank you for posting a soup recipe without using stock. I made it as per the recipe and it was amazing 😍

Top 4 root vegetable soup recipes from across the web

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Creamy Root Vegetable Stew

Indian winter soup

Root Vegetable Soup

Country harvest root vegetable soup

Top 4 root vegetable soup recipes from across the web

The most viewed root vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Root Vegetable Stew

Indian winter soup

Root Vegetable Soup

Country harvest root vegetable soup

The most viewed root vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine