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.
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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.
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.
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
How to make this root vegetable soup recipe:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Root vegetable soup
Ingredients
- 1 tbsp sunflower or vegetable oil or dairy free spread
- 1 large leek sliced
- 1 tsp 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 tbsp nutritional yeast optional
- Salt and pepper to taste
To serve
- Crusty bread
- Caraway seeds
- Flat leaf parsley chopped
Instructions
- Heat 1 tbsp oil in a large, heavy based saucepan. Gently fry a chopped leek until soft. Add 1 tsp 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
- Nutritional information is approximate and is intended as a guide.
- The nutritional information has been calculated without serving suggestions.
- Different root vegetables can be substituted as desired.
Nutrition
HAVE YOU TRIED THIS RECIPE?
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