Country harvest root vegetable soup
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RecipeTin Eats · by Nagi★ 5.0 (34)

Country harvest root vegetable soup

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 17%
CARBS 59G56% OF CAL
10G FIBER0G ADDED0G INTRINSIC39G OTHER10G TOTAL SUGAR
FAT 18G39% OF CAL
8G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy root vegetable soup thickened naturally by potatoes and parsnips, enriched with a touch of cream. Nourishing and flexible, good for cooler weather meals.

mainamericansoupvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 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 ((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
PREP
20M
SODIUM
1230MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.