Country harvest root vegetable soup
Recipe video above. I don't harvest and I don't live in the country. I just didn't think "Root Vegetable Soup" did this recipe justice - so I got creative to get your attention!😅 Root veg are great for naturally creamy soups thanks to the higher starch content, though we give t
Foto: RecipeTin Eats
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
- 1 onion (, chopped into large dice)
- 3 g arlic cloves (, chopped)
- 1 tbsp curry powder ((I like Clive, but any will do, Note 1))
- 1 tsp dried thyme leaves ((Note 2))
- 1 1/2 litre (6 cups) water
- 2 tsp cooking salt/kosher salt ((halve for table salt))
- 1/2 tsp black pepper
- 1/2 cup thickened cream ((heavy cream, or regular), plus extra for garnish (Note 3))
- 1 large potato ((~300g/10oz), peeled, cut into 2.5cm/1" cubes)
- 1 medium sweet potato ((350g/12oz), peeled, cut into 2.5cm/1" cubes)
- 2 medium carrots (, peeled, cut into 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))
- Warm crusty bread
- Parsley (, finely chopped)
- Pinch extra curry powder
- Pinch black pepper
Steps
-
Sauté - Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened.
-
Add root vegetables, thyme and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.
-
Simmer 15 minutes - Turn stove up to high. Add water, salt and pepper. Stir, then once it comes to a simmer, lower heat to medium high and simmer rapidly for 15 minutes (no lid) until all the vegetables are soft (check with knife).
-
Stir in cream, simmer for 1 minute.
-
Blitz - Remove from heat and use a stick blender to blitz until smooth. (Note 5 for blender) Adjust to taste - water to thin, salt and pepper if needed, extra cream for more indulgent.
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Serve in bowls. Drizzle with cream, pinch of curry powder, parsley and pepper. Serve with warm crusty bread!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 2 tbsp | - | - |
| 1 tbsp | - | - | |
| onion | 1 | - | - |
| arlic cloves | 3 g | - | - |
| curry powder | 1 tbsp | Rp 8.000/100g | Rp 1.200 |
| dried thyme leaves | 1 tsp | - | - |
| litre | 0.5 | - | - |
| cooking salt/kosher salt | 2 tsp | - | - |
| black pepper | 0.5 tsp | - | - |
| thickened cream | 0.5 cup | - | - |
| large potato | 1 | - | - |
| medium sweet potato | 1 | - | - |
| medium carrots | 2 | - | - |
| small/medium parsnip | 1 | - | - |
| small celeriac | 1 | - | - |
| Warm crusty bread | - | - | - |
| Parsley | - | - | - |
| Pinch extra curry powder | - | - | - |
| Pinch black pepper | - | - | - |
*Estimated market prices, may vary by region
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