A warm and hearty root vegetable soup recipe that is the perfect place for all your unused root vegetables lurking in the fridge. Suitable for vegetarians and easily adapted to be vegan.
Apologies for the lack of posts lately. However, I do have a good excuse! Baby number three arrived in mid January, a lovely boy who will be known here as Baby S. Getting used to being a mother of three and having a newborn in the house has meant that getting time in the kitchen hasn’t been easy.
This week though I not only managed to make this delicious root vegetable soup, I even found time to photograph it. Things are looking up in the eternal quest to feed my kids more vegetables!
How to make this root vegetable soup recipe:
Root vegetable soup is very easy to make and it’s very adaptable allowing you to use whatever root vegetables you have available. It’s also a great way of using them up so if you have swede, turnip, celeriac or Jerusalem artichokes in your vegetable bag or box this week and you don’t know how to use them then this root vegetable soup recipe is for you.
Don’t have any leeks? Use an onion instead. This soup will need some kind of leek or onion base to give it flavour. Vegetable stock is also good – 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.
Root vegetable soup
Ingredients
- 25 g butter
- 1 leek sliced
- 1/2 medium celeriac peeled and chopped
- 2 parsnips peeled and chopped
- 3 carrots peeled and chopped
- 1 litre hot vegetable stock
- Salt and pepper
Instructions
-
Melt the butter in a large, heavy based saucepan. Gently fry the leeks until soft. Add the celeriac, parsnips and carrots and cook for five minutes, stirring frequently, until the vegetables are coated in butter. Gradually add the water or stock and boil until all the vegetables are soft. Use more or less water depending on how thick you like your soup. Season to taste.
-
Blend until smooth. Serve with cream, grated cheese and/or toasted pumpkin seeds if liked, and crusty bread.
You could substitute any other root vegetables for these ones – use whatever you have lurking at the back of the fridge!
OTHER VEGETARIAN SOUP RECIPES
Vegetarian tortellini soup recipe
Pea and mint soup made with frozen peas
Spinach, borlotti bean and vegetable soup
Homemade vegan tomato and basil soup (on my vegan food blog Cook Veggielicious)
Jerusalem artichoke and celeriac soup (on my vegan food blog Cook Veggielicious)
Leave a Reply