Root Vegetable Soup

    30 min

    Carrots, potatoes, parsnip, turnip and leek are simmered together to create this lusciously thick and delicious vegetarian pureed soup. Enjoy during the cold winter months.

    45 people made this

    Serves: 6 

    • 3 carrots, chopped
    • 3 large potatoes, peeled and cubed
    • 1 parsnip, peeled and diced
    • 1 turnip, peeled and diced
    • 1 leek, sliced
    • 1/2 onion, chopped
    • 4 tablespoons instant mash
    • salt and pepper to taste
    • 250ml water or as needed

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to the boil and cook until the vegetables are tender. Drain off water and puree vegetables in a liquidiser or using a hand blender.
    2. Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.

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    Reviews in English (25)


    Although this recipe is a nice soup it is not traditional irish veg soup. In Ireland we never would blend any part of traditional vegetable soup, we cut the veg up to desired size before adding. Also this soup starts with first making home made stock using either a beef bone or chicken carcass. Then all the vegetables are added and left to simmer and near end you add seasoning. Potato is not used as a vegetable in soup. It is served with a whole boiled potato placed in bowl.  -  04 Oct 2008  (Review from Allrecipes US | Canada)


    I hate being the first reviewer, but here goes nothing. This has a good flavor to it in spite of the lack of seasoning. I had never used parsnips, turnips, or leeks before but I would use them all again after this. I would not, however, put all of a stew in the blender again. I wish I had only blended half of the stew so that there would still be some texture to it. It came out more like a root vegetable mash than a stew or soup. I cook the vegetables in chicken broth instead of water and didn't drain off anything. I still needed to use several cups of water to to turn this into anything resembling "soup". I made this for St. Paddy's day dinner but no one ate much of it. It looked unappealing and probably should have less carrots or carrots cooked separately so that the color looks less like orange-y mud. Be sure to watch the veggies closely as they cook so that they don't brown. It was tasty though and shows some real potential for alteration.  -  18 Mar 2006  (Review from Allrecipes US | Canada)


    Excellent soup - the changes I made were that I added red lentils, barley, split peas, garlic, and used chicken stock instead of water. Also I only part pureed so that it was creamy but still partially chunky - more like a soup than a stew.  -  12 Apr 2006  (Review from Allrecipes US | Canada)