Скачать или смотреть Country harvest root vegetable soup

Recipe ⬇️ or print: https://www.recipetineats.com/country...

There was no harvesting involved in this soup. I just wanted to give it a cute name - because "root vegetable soup" just didn't quite have the same ring to it!!

In all seriousness though, root vegetables are great for making creamy soups because of the higher starch content. But still, low cal, clocking in at 350 cal for a very generous serving.

The combination of vegetables in this blend together really nicely so no individual vegetable dominates but together they work really beautifully. But it's a very flexible recipe so feel free to swap and substitute - though just be mindful that celeriac and parsnip have stronger flavours so if you use more, it will dominate.

Enjoy! - Nagi x ❤️

PS I also love that this soup is nourishing but not boring, and made with water rather than stock. Curry powder is the secret ingredient! Doesn't make it taste like a wannabe curry, just adds warm earthy spice flavour (most people don't pick the spice as curry).

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Country harvest root vegetable soup

2 tbsp extra virgin olive oil
1 tbsp (15g) unsalted butter
1 onion, chopped into large dice
3 garlic cloves, chopped
1 tbsp curry powder – secret ingredient! (just regular Western curry powder)
1 tsp dried thyme leaves (sub fresh, or dried oregano)
1 1/2 litre (6 cups) of water
2 tsp cooking salt/kosher salt (halve for table salt)
1/2 tsp black pepper
1/2 cup cream, plus extra for garnish
ROOT VEGETABLES:
1 large potato (~300g/10oz), peeled, cut 2.5cm/1" cubes
1 medium sweet potato (350g/12oz), peeled, cut 2.5cm/1″ cubes
2 medium carrots, peeled, cut 1.5cm/0.5″ pieces
1 small/medium parsnip* (150g/5oz), peeled, cut into 1.5cm/0.5″ pieces
1 small celeriac* (600g/1.2 lb), peeled, cut into 1.5cm/0.5″ pieces (~2 heaped cups)
SERVING/GARNISH (OPTIONAL):
Warm crusty bread
Parsley, finely chopped
Pinch extra curry powder, black pepper

1. Melt butter / heat oil in large pot over medium high heat. Cook onion and garlic for 2 min. Add root vegetables, thyme and curry. Cook three min stirring regularly. Add water, salt and pepper, increase to high, bring to simmer, lower to medium high and simmer rapidly 15 min (no lid) until veg are fully soft.
2. Add cream, simmer 1 min, take off heat, blitz until smooth. Serve with swirl of cream, pinch of curry, parsley and pepper. Crusty bread for dunking highly recommended!

Can be exxy, sub with more of the other veg. Swedes & turnip are good sub for these. Don’t recommend increasing celeriac or parsnip as flavour is strong and will become dominant flavour.