• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sneaky Veg

  • HOME
  • ABOUT
    • WORK WITH ME
    • Contact
  • Recipes
    • Baked goodies
    • Breakfasts
    • Main meals
    • Puddings
    • Sauces and dips
    • Snacks
  • SUBSCRIBE
  • Reviews
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
×

Home » Recipes » Main meals

Warming root vegetable soup

March 1, 2015 by Mandy Mazliah Leave a Comment

  • Share
  • Tweet
Jump to Recipe Print Recipe
Two shots of root vegetable soup
root vegetable soup in bowl with bread

What could be better in winter than a warming root vegetable soup? This recipe is the perfect use for all those unused root vegetables lurking in the fridge. It's also excellent for batch cooking to fill your freezer and is suitable for vegans and vegetarians.

root vegetable soup topped with caraway seeds and parsley in bowl. Bread and pan of soup in background

As an Amazon Associate I earn from qualifying purchases. Affiliate links are marked with *.

Who'd have thought that a random selection of winter root veggies would make something so vibrant?

I adore this colourful, hearty root vegetable soup. It's perfect for:

  • batch cooking
  • clearing out the fridge drawer
  • taking to work or school for lunch in a Thermos
  • making a healthy vegan or vegetarian lunch
  • feeding a crowd
  • warming you up on a chilly day
  • mopping up with fresh bread
  • getting picky eaters to eat a few portions of vegetables.

How easy is this root vegetable soup to make?

Root vegetable soup is very easy to make. It's simply a case of chopping, boiling and blending.

It's also brilliant for batch cooking and freezing in portions for a later date.

root vegetable soup in bowl with bread and saucepan in background

CAN I USE DIFFERENT ROOT VEGETABLES TO MAKE THIS SOUP?

Like many vegetable soup recipes this is very adaptable. I have used celeriac, parsnips and carrots. However, just use whatever root vegetables you have available.

The following are all delicious in this recipe:

  • swede (rutabaga)
  • turnip
  • celeriac
  • parsnip
  • potatoes
  • Jerusalem artichokes
  • carrot
  • sweet potato.

It's also a great way of using up tired-looking veggies. If you have a fridge drawer full of root vegetables, perhaps from a vegetable bag or box scheme, and you don't know how to use them then this recipe is for you.

This soup will need some kind of leek or onion base to give it flavour. Don't have any leeks? Use an onion instead.

Vegetable stock is also good for adding flavour - use the best you can, or even better make your own. Water will do if you don't have any but it won't have the same depth of flavour.

Do you need any special equipment to make this soup?

This soup can be eaten unblended but we prefer it smooth. If you're going to blend your soup you'll need either a hand held blender* or a jug blender.*

Can babies eat this root vegetable soup?

Yes. This is a great vegetable soup recipe to serve to a baby. If you're doing baby led weaning you may want to add a little less stock so the soup is thicker and stays on the spoon better. Alternatively serve with bread for dipping and scooping up.

Look for a low salt or salt free vegetable stock (or make your own). And don't add salt at the end if making for a baby. You can always salt your own portion at the table.

overhead shot of root vegetable soup in bowl

Ingredients

Here's what you'll need to make this soup:

  • 1 tbsp sunflower or vegetable oil or dairy free spread
  • 1 large leek 
  • 1 tsp ground cumin
  • ½ medium celeriac 
  • 2 medium parsnips 
  • 3 medium carrots 
  • 1 litre hot vegetable stock
  • 2 tbsp nutritional yeast, optional
  • Salt and pepper to taste

MORE VEGETARIAN SOUP RECIPES

  • Vegetarian tortellini soup recipe
  • Parsnip and apple soup
  • Pea and mint soup made with frozen peas
  • Roasted tomato pesto soup
  • Spinach, borlotti bean and vegetable soup
  • Vegetarian minestrone soup
  • Homemade vegan tomato and basil soup 
  • Jerusalem artichoke and celeriac soup 

NB: some of these recipes are on my vegan food blog Cook Veggielicious

Pin root vegetable soup for later

Two shots of root vegetable soup

How to make this root vegetable soup recipe:

If you've made this recipe please a star rating and comment below. Thank you!

root vegetable soup in bowl and pan with bread on board

Root vegetable soup

Mandy Mazliah
What could be better in winter than a warming root vegetable soup? This recipe is the perfect use for all those unused root vegetables lurking in the fridge. Suitable for vegans and vegetarians.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine British, Vegan
Servings 4 people
Calories 171 kcal

Ingredients
 
 

  • 1 tablespoon sunflower or vegetable oil or dairy free spread
  • 1 large leek sliced
  • 1 teaspoon ground cumin
  • ½ medium celeriac peeled and chopped
  • 2 medium parsnips peeled and chopped
  • 3 medium carrots peeled and chopped
  • 1 litre hot vegetable stock
  • 2 tablespoon nutritional yeast optional
  • Salt and pepper to taste

To serve

  • Crusty bread
  • Caraway seeds
  • Flat leaf parsley chopped

Instructions
 

  • Heat 1 tablespoon oil in a large, heavy based saucepan. Gently fry a chopped leek until soft. Add 1 teaspoon ground cumin and stir.
  • Add the chopped celeriac, 2 chopped parsnips and 3 chopped carrots and cook for five minutes, stirring frequently, until the vegetables are coated in the cumin leek mixture.
  • Add 1 litre of vegetable stock and bring to the boil. Reduce the heat to a simmer, cover with a lid and cook over a low heat until all the vegetables are soft. Use more stock (or add water) for a thinner soup. Season to taste with salt and pepper.
  • Blend until smooth. If using a jug blender allow to cool a little first.
  • Serve with crusty bread, freshly chopped parsley, caraway seeds or your favourite soup toppings.

Notes

  1. Nutritional information is approximate and is intended as a guide.
  2. The nutritional information has been calculated without serving suggestions.
  3. Different root vegetables can be substituted as desired.

Nutrition

Calories: 171kcalCarbohydrates: 31gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 127mgPotassium: 805mgFiber: 8gSugar: 8gVitamin A: 8021IUVitamin C: 25mgCalcium: 96mgIron: 2mg
Keyword root vegetable soup
Tried this recipe?Let us know how it was!

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook. 

KEEP IN TOUCH

Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg

*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I’ll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! The price to you remains the same. Thanks for supporting Sneaky Veg. Read my full disclosure.

« Healthy carrot cake bars
Butternut squash mac and cheese »
  • Share
  • Tweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

FRUIT AND VEG
RECIPES THAT
KIDS LOVE

Categories

  • Breakfasts
  • Snacks
  • Main meals
  • Puddings
  • Sauces
  • Baked goodies

RECIPE OF THE MONTH

avocado pesto pasta on pink and blue plates

Footer

Disclosure

Privacy Policy

Contact me

Copyright © 2023 Sneaky Veg on the Foodie Pro Theme