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

Ingredients
 
 

  • 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

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.
Keyword root vegetable soup
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