Cheesy Root Vegetable Soup

    1 hour 40 min

    A deliciously simple pureed winter soup, that's perfect for the colder months. Onion, carrots, celery and parsnip are simmered together in a cheesy potato soup base. Enjoy with crusty fresh bread, if desired.

    12 people made this

    Serves: 4 

    • 625g diced potatoes
    • 125g chopped celery
    • 4 tablespoons chopped parsnip
    • 160g chopped onion
    • 125g chopped carrot
    • 1 litre chicken stock
    • 1/4 teaspoon dried marjoram
    • 1/2 teaspoon salt
    • ground black pepper to taste
    • 225g Cheddar cheese, cubed

    Prep:20min  ›  Cook:30min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. In a large pot over medium heat, combine potatoes, celery, parsnip, onion, carrots and stock. Stir in marjoram, salt and pepper and simmer until vegetables are tender, about 20 minutes.
    2. Puree in batches in a liquidiser or food processor or using an hand blender. Return to pan, adjust seasonings and bring to the boil. Stir in cheese until just melted. Remove from heat and serve.

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    Average global rating:

    Reviews in English (14)


    Delicious soup, kids loved it. Very easy.  -  09 Jan 2011


    Altered ingredient amounts. Didn't stick strictly to the vegetable amounts, just used what I had. Worked well.  -  09 Jan 2011


    This soup is creamy and delicious...and easy!  -  13 Dec 2001  (Review from Allrecipes US | Canada)