Roasted Root Vegetable Soup

    (82)
    1 hour 45 min

    This pureed soup has comfort food written all over it. Parsnips, carrots, celeriac, turnips, sweet potato and butternut squash are roasted, then simmered in a creamy soup base. Enjoy with a dollop of soured cream, if desired.


    78 people made this

    Ingredients
    Serves: 6 

    • 3 parsnips, peeled and cut into 1.25cm pieces
    • 3 carrots, peeled and cut into 1.25cm pieces
    • 1 celeriac, peeled and cut into 1.25cm pieces
    • 2 turnips, quartered
    • 1 sweet potato, peeled and cut into 1.25cm pieces
    • 1 (900g) butternut squash, peeled and cut into 1.25cm pieces
    • 4 tablespoons olive oil
    • 1 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • 50g butter
    • 1 stick celery, diced
    • 1/2 red onion, diced
    • 1 litre vegetable stock
    • 125ml single cream
    • salt and ground black pepper to taste

    Method
    Prep:45min  ›  Cook:1hr  ›  Ready in:1hr45min 

    1. Preheat an oven to 220 C / Gas 7.
    2. Combine parsnips, carrots, celeriac, turnips, sweet potato and butternut squash in a large roasting tin. Drizzle with olive oil and season with 1 teaspoon of sea salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
    3. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
    4. Meanwhile, melt the butter in a large pot over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable stock and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using a hand blender. Stir in the single cream and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable stock.

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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (65)

    0

    A lovely thick and creamy soup. Adjusted ingredients based on what I happened to have in, so no parsnips, used swede instead of turnips and only half a butternut squash. Didn't read the recipe properly and put the onion in to roast but still added onion in the frying pan. Can never have too much onion! Had to add quite a lot more stock once I had puréed the soup as it was so thick. Perfect for a winter's evening meal.  -  11 Jan 2017

    by
    44

    Loved it! The combination of the different flavors from the roots were wonderful. Next time I am going to cut back on the butternut squash a little and add more parsnips and celery root. I have never cooked with celery root before but now it's my favorite. The only thing I would add to this recipe is to stir in herbs. I used basil and dill and I think it added a little more flavor (not that it was lacking)  -  24 Feb 2010  (Review from Allrecipes US | Canada)

    by
    42

    I just made this and it is delicious. I added 3 cloves of garlic to the celery and onion while I cooked that. I also added some garlic powder, cumin, and dried parsley to the soup while it simmered. I think cumin goes very well with root vegetables. Thanks for the great recipe! This is the perfect thing for a cold winter day.  -  24 Feb 2010  (Review from Allrecipes US | Canada)

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