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

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.
0 from 0 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine British, Vegan
Servings 4 people


  • 1 tbsp sunflower or vegetable oil or dairy free spread
  • 1 large leek sliced
  • 1 tsp ground cumin
  • 1/2 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


  • 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.
Keyword root vegetable soup
Tried this recipe?Let us know how it was!