Description

Country Harvest Root Vegetable Soup is a nourishing, flavorful soup featuring a mix of hearty root vegetables simmered with fragrant curry powder and thyme. This creamy soup is made with water instead of stock for a low-calorie option, finished with a touch of cream for luxuriously smooth texture. Perfectly comforting and flexible, it’s an ideal dish to enjoy year-round, served with warm crusty bread and a sprinkle of fresh parsley.

Ingredients

Scale

Base and Seasoning

2 tbsp extra virgin olive oil
1 tbsp (15g) unsalted butter
1 onion, chopped into large dice
3 garlic cloves, chopped
1 tbsp curry powder
1 tsp dried thyme leaves
2 tsp cooking salt/kosher salt (halve for table salt)
1/2 tsp black pepper

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)

Liquids and Garnishes

1 1/2 litre (6 cups) water
1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
Warm crusty bread, to serve
Parsley, finely chopped, for garnish
Pinch extra curry powder, for garnish
Pinch black pepper, for garnish

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Instructions

Sauté vegetables: Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, add the chopped onion and garlic and cook for about 2 minutes until the onion softens.
Add root vegetables and spices: Add the potato, sweet potato, carrots, parsnip, celeriac, dried thyme, and curry powder to the pot. Cook for 3 minutes, stirring frequently, so the edges of the vegetables start to soften and are coated with the spices.
Simmer vegetables: Increase the stove heat to high, add the water, salt, and pepper. Stir, then bring to a simmer. Lower the heat to medium-high and simmer rapidly, uncovered, for 15 minutes or until the vegetables are very soft when pierced with a knife.
Add cream and finish simmering: Stir in the 1/2 cup of thickened cream and continue to simmer gently for another minute to meld the flavors and heat the cream through.
Blend the soup: Remove the pot from the heat. Using a stick blender, blend the soup until completely smooth. Adjust the thickness if needed by adding a little water. Season to taste with additional salt, pepper, or cream for richness.
Serve and garnish: Ladle the hot soup into bowls. Drizzle with a little extra cream, sprinkle a pinch of curry powder, fresh chopped parsley, and a little black pepper on top. Serve immediately with warm crusty bread on the side.

Notes

This recipe video is available showing the step-by-step preparation.
The name ‘Country Harvest’ is a creative twist, emphasizing the hearty root vegetables rather than literally harvested country produce.
Root vegetables provide natural creaminess due to their starch content, enhanced by a small amount of cream for luxurious texture.
The soup is made with water rather than stock, using curry powder for a robust flavor boost to keep it exciting and avoid flatness.
Using a stick blender provides the smoothest, creamiest soup consistency. Alternatively, use a countertop blender in batches if needed.
This recipe is low calorie and comforting — perfect for a nourishing meal.

Nutrition

Serving Size: 1 serving
Calories: 362 kcal
Sugar: 11 g
Sodium: 1140 mg
Fat: 17 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0.1 g
Carbohydrates: 49 g
Fiber: 9 g
Protein: 6 g
Cholesterol: 33 mg