Description
A hearty and comforting Winter Root Vegetable Soup featuring roasted carrots, parsnips, potatoes, sweet potatoes, onion, and celeriac. This cozy recipe blends roasted root vegetables with warming turmeric and fresh parsley for a thick, rustic soup perfect for chilly days.
Ingredients
Vegetables
- 1 large carrot, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 large potato, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 large onion (regular or red), peeled and chopped
- 1 chunk of celeriac (about the size of a medium potato), peeled and chopped
- 2 garlic cloves, peeled, whole
Other Ingredients
- 2 tablespoons olive oil
- 2 bay leaves
- ½ teaspoon turmeric
- 4 cups hot vegetable stock
- Sea salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare vegetables: Preheat your oven to 425°F (220°C, gas mark 7). Peel and chop all the vegetables into similar large chunks. Place them in a large bowl including the whole peeled garlic cloves. Season with sea salt and pepper, then drizzle with olive oil and toss to coat evenly.
- Roast vegetables: Transfer the oiled and seasoned vegetables to a large roasting sheet lined with parchment paper. Add the bay leaves on top. Roast in the oven for 30 minutes, or until the vegetables are tender, turning them over halfway through cooking to ensure even roasting.
- Remove from oven: Take the vegetables out of the oven. Roughly chop the roasted onion and whole garlic cloves to help them blend more easily in the soup.
- Cook soup: Place all the roasted vegetables along with the bay leaves into a large pot. Add the hot vegetable stock and sprinkle in the turmeric. Cover the pot, bring the mixture to a boil, then reduce the heat and let it simmer gently for about 3 minutes, allowing flavors to meld.
- Finish off: Remove the pot from heat. Using a potato masher, mash the soup until it has a thick, chunky consistency with some lumps remaining for texture. Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh chopped parsley for a vibrant finish. Enjoy your warming root vegetable soup!
Notes
- Use parchment paper on the roasting tray to prevent sticking and make cleanup easier.
- Adjust the turmeric quantity to taste, but it adds a lovely warmth and color to the soup.
- The soup is best served fresh but can be refrigerated for up to 3 days and reheated gently before serving.
- You can add a splash of cream or coconut milk for extra creaminess if desired.
- If you prefer a smoother texture, use a blender to purée the soup after simmering.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: European
