Country Harvest Root Vegetable Soup is a silky blended soup combining parsnip, turnip, swede, and carrot with warming spices. It's quicker than traditional vegetable soups and delivers deeper flavour than single-vegetable versions.
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Heat olive oil in a large pot over medium-high heat.
Add onion and garlic and cook for 3 minutes until softened.
Add root vegetables, stock, nutmeg, thyme, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat to medium. Simmer for 20 minutes or until vegetables are very soft.
Use a stick blender to blend until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
Stir in cream. Taste and adjust seasoning as needed.
Serve with a swirl of cream and fresh thyme leaves if desired.
Cool completely and refrigerate in an airtight container for up to 4 days, or freeze for 3 months. Reheat gently on the stove, thinning with water or stock if needed.
stick blender or standard blender · large pot
Yes. Cool completely, store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding water if needed to reach desired consistency.
Ground nutmeg works, but use half the amount (1/4 tsp) as it's more potent than freshly grated. Fresh grated has a brighter, less harsh flavour.
Yes, an immersion blender is actually easier for this recipe. Blend directly in the pot after simmering until smooth.
After 20 minutes of simmering, pierce a piece with a fork—it should break apart easily with no resistance.
Yes, substitute the cream with coconut milk, oat cream, or cashew cream for a similar rich texture.
