If you’re craving a cozy, nourishing bowl that sings of autumn’s bounty, this Country Harvest Root Vegetable Soup Recipe is just the ticket. It’s hearty, smooth, and packed full of earthy root veggies with a subtle curry twist that makes every spoonful a warm hug.
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Why You'll Love This Recipe
I fell in love with this Country Harvest Root Vegetable Soup Recipe last fall when I needed something simple, filling, and comforting without fussing over complicated ingredients. It’s the kind of soup you make once and then keep returning to all season long.
- Loads of flavor with minimal fuss: The subtle curry and thyme give depth without overpowering the natural sweetness of the root vegetables.
- Perfectly creamy, naturally: The blend of potatoes, sweet potatoes, and celeriac makes the texture silky without heavy creams or thickeners.
- Super flexible: You can swap out vegetables depending on what you have, making it a great fridge-cleanout recipe.
- Totally satisfying and wholesome: It’s both comforting and nourishing, perfect for chilly nights or whenever you want a homey meal.
Ingredients & Why They Work
This Country Harvest Root Vegetable Soup Recipe is all about balance — earthy, sweet, and creamy root vegetables complemented by warm spices and herbs. Each ingredient plays an important role, so here’s why I pick these specific ones and a few tips when shopping.
- Extra virgin olive oil: Adds a lovely fruity richness and helps sauté the onion and garlic to build flavor depth.
- Unsalted butter: I adore how that little bit of butter adds silkiness and rounds out the aromatic veggies with a touch of indulgence.
- Onion: Classic base, provides sweetness and body once softened.
- Garlic cloves: Gives a gentle punch without overpowering the broth.
- Curry powder: A secret weapon! It’s mild yet brings a wholesome warmth, elevating the vegetables beyond just a basic soup.
- Dried thyme leaves: Earthy and subtle, thyme pairs beautifully with root vegetables. You can switch to oregano or herbes de Provence for a different vibe.
- Water: Keeps the broth light but flavorful, no need for stock if you use good-quality ingredients and seasoning.
- Salt and black pepper: Essential for seasoning — small adjustments here make a huge difference.
- Thickened cream: For that luscious finish that feels comforting on your palate — but you can tweak this depending on dietary preferences.
- Potato: Provides creamy texture when blended. I recommend starchy types like Yukon Gold or Sebago; avoid waxy varieties.
- Sweet potato: Adds natural sweetness and richness, balancing the savory spices perfectly.
- Carrots: Classic root sweetness and a lovely texture contrast in smaller cubes.
- Parsnip: Gives subtle earthiness with a hint of spice. Use sparingly if you’re not big on strong flavors.
- Celeriac: My favorite root for soups — it adds depth and creaminess without starch, just be sure to peel well.
Make It Your Way
This Country Harvest Root Vegetable Soup Recipe is a brilliant canvas for your tastes — I often swap out veggies depending on what’s in season or what I have lurking in the fridge. Don’t be shy to tweak and make it yours.
- Variation: One autumn, I replaced celeriac with pumpkin, which gave the soup a stunning golden color and a subtle sweetness that my kids adored.
- Dairy-free option: Use coconut milk or almond cream instead of thickened cream; just be ready for a slightly different texture and flavor, which is still lovely.
- Extra protein boost: Stir in cooked lentils or finely chopped cooked chicken once pureed to make it a complete, hearty meal.
- Spice level: If you like a bit more kick, add a touch of smoked paprika or cayenne along with the curry powder.
Step-by-Step: How I Make Country Harvest Root Vegetable Soup Recipe
Step 1: Awakening the Aromatics
Start by heating the olive oil and butter in a large, heavy-based pot over medium-high heat. Once the butter is melted and gently bubbling, toss in your onion and garlic. Cook for about 2 minutes until the onion softens and turns translucent — keep an eye so the garlic doesn’t brown; you want just that gentle aroma to fill your kitchen.
Step 2: Toasting the Roots and Spices
Add all your chopped root vegetables, dried thyme, and curry powder into the pot. Stir well to coat every cube in those lovely spices. Let this mixture cook for about 3 minutes, stirring regularly, until the edges of the veggies start to soften but still hold their shape. This step really boosts the flavor by toasting the curry and letting the vegetables soak up those scents.
Step 3: Simmer to Tenderness
Turn your stove up to high and pour in the water, then sprinkle in the salt and black pepper. Give everything a good stir and wait until you see the pot begin to simmer — the first bubbles are a sign that flavor extraction has begun! Lower the heat to medium-high and let the soup bubble away rapidly for about 15 minutes without the lid. You want the vegetables tender enough that a knife slides right through, but still intact for blending.
Step 4: Creamy Finish and Blitz
Stir in the thickened cream, letting it mingle for about a minute on low heat — this step adds that silky mouthfeel that makes this soup so comforting. Then remove the pot from the heat. Using a stick blender (or carefully in batches if using a countertop blender), blitz the soup until perfectly smooth. Remember to cover the blender lid hole with a folded tea towel to avoid splatters. Taste and adjust with water to thin or extra salt and pepper if needed. Add a splash more cream if you want it extra indulgent.
Top Tip
Over the years of making this Country Harvest Root Vegetable Soup Recipe, I’ve learned a few tricks that turn a good soup into a great one — and I want you to feel confident next time you make it!
- Don’t rush the sauté: That first step with onion and garlic is where you build your base — slow and gentle heat here means a sweeter, more mellow flavor.
- Cube evenly: Cutting root vegetables into uniform pieces ensures they cook evenly and blend smoothly — uneven veggies can lead to a lumpy or inconsistent texture.
- Blending safely: When blitzing hot liquids, always use a towel to cover your blender’s opening to avoid splashes and burns. Better safe than sorry!
- Adjust liquid wisely: It’s easier to thin the soup by adding water after blending than to fix a soup that’s too thin, so err on the side of less water initially.
How to Serve Country Harvest Root Vegetable Soup Recipe
Garnishes
I like to drizzle a little extra thickened cream on top along with a light sprinkle of fresh parsley and a dusting of curry powder and black pepper. Not only does it look inviting, but that bit of cream and herbs adds freshness and a touch of elegance to the rustic base.
Side Dishes
Warm crusty bread is a must-have with this soup. I also love serving it alongside a crisp green salad dressed in lemon vinaigrette — it balances the creamy soup with a bit of brightness and texture.
Creative Ways to Present
Hosting friends? Serve this soup in small espresso cups or mini mugs for a fun appetizer. Another idea is to top each bowl with roasted chickpeas for crunch or a swirl of herbed pesto to bring a vibrant pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
I store leftover Country Harvest Root Vegetable Soup Recipe in airtight containers in the fridge, and it keeps beautifully for up to 4 days. Before serving leftovers, I usually add a splash of water or milk to bring back the silky consistency, as it can thicken overnight.
Freezing
This soup freezes wonderfully — just cool it completely, then portion into freezer-safe containers or heavy-duty zip bags. It’s perfect to pull out on a busy weeknight. Defrost overnight in the fridge and reheat gently on the stove.
Reheating
Reheat your soup slowly over low to medium heat, stirring occasionally. If it seems too thick or creamy, adjust with a little water or cream. Avoid microwaving too aggressively to keep the texture smooth and prevent separating.
Frequently Asked Questions:
Yes! Swap the butter for olive oil and the thickened cream for coconut milk or a plant-based cream alternative. The soup will still be delicious and creamy, just with a slightly different flavor profile.
No worries — you can substitute celeriac with swedes (rutabaga) or turnips for a similar earthy note. Just keep in mind the flavor might be a bit stronger or milder depending on the substitute, but it will still taste fantastic.
Absolutely! This soup is great made a day or two in advance, allowing flavors to meld. Just store it in the fridge in an airtight container and reheat gently before serving.
It should be creamy and smooth but still pourable — like a thick cream soup consistency. If it’s too thick, thin it with a splash of water or milk; if it’s too runny, simmer for a few minutes uncovered to evaporate excess liquid.
Final Thoughts
This Country Harvest Root Vegetable Soup Recipe is one of those gems I always return to when I want a taste of home and warmth in a bowl. It’s humble yet elegant, forgiving to make, and endlessly comforting. I hope when you try it, it becomes your favorite way to enjoy the best that root vegetables have to offer — just like it is for me!
Print
Country Harvest Root Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Western
Description
A comforting and creamy Country Harvest Root Vegetable Soup featuring a blend of potatoes, sweet potatoes, carrots, parsnips, and celeriac, seasoned with curry powder and thyme, finished with cream and perfect for a hearty meal.
Ingredients
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
- 1 ½ litre (6 cups) water
- 2 teaspoon cooking salt/kosher salt
- ½ teaspoon black pepper
- ½ cup thickened cream, 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 extra curry powder
- Pinch black pepper
Instructions
- 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 Vegetables and Spices: Add root vegetables, thyme, and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.
- Simmer: Turn stove up to high. Add water, salt, and black pepper. Stir, then once it comes to a simmer, lower heat to medium-high and simmer rapidly for 15 minutes without a lid until all the vegetables are soft (check with a knife).
- Add Cream: Stir in the thickened cream and simmer for an additional 1 minute to combine flavors.
- Blend: Remove from heat and use a stick blender to blitz the soup until smooth. Do this in batches, remove the lid insert, and cover the hole with a folded tea towel for safety. Adjust consistency by adding water if needed and season with extra salt and pepper or cream for richness.
- Serve: Pour soup into bowls, drizzle with extra cream, sprinkle with a pinch of curry powder, chopped parsley, and black pepper. Accompany with warm crusty bread if desired.
Notes
- Use a regular western-style curry powder for mild flavor that adds depth without overpowering.
- Other herbs like fresh thyme, dried oregano, Italian seasoning, or herbes de Provence can be used instead of dried thyme.
- For a lighter option, substitute cream with ⅓ cup milk plus 2 tablespoon unsalted butter.
- Feel free to swap root vegetables as preferred; pumpkin is a great substitute. Increasing parsnip or celeriac will intensify the flavor, so adjust accordingly.
- When blending, do so in batches and cover the blender hole with a folded tea towel to avoid splatters.
- Leftover soup keeps well for 4 days refrigerated or 3 months frozen.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
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