Country Harvest Root Vegetable Soup

 

Ingredients:

2 tbsp extra‑virgin olive oil

1 tbsp unsalted butter

1 large onion, chopped

3 garlic cloves, chopped

1 tbsp curry powder (mild)

1 tsp dried thyme leaves

1 ½ litre water

2 tsp salt (or to taste)

½ tsp black pepper

½ cup heavy cream (plus extra for garnish)

Root vegetables:

1 large potato (peeled, cut into 1" cubes)

1 medium sweet potato (peeled, 1" cubes)

2 medium carrots (peeled, chopped)

1 small/medium parsnip (peeled, chopped)

1 small celeriac (peeled, chopped — about 2 cups)

Optional garnish / to serve:

Warm crusty bread

Fresh parsley, chopped

Extra cream drizzle

Pinch of curry powder or black pepper

Instructions:

In a large pot, heat olive oil and butter over medium‑high

heat. Add onion and garlic; sauté for about 2 minutes

until soft.

Add root vegetables, curry powder, and thyme; stir for

about 3 minutes until vegetables begin to soften.

Pour in water, add salt and pepper, then bring to a boil.

Once boiling, reduce heat and simmer uncovered for

about 15 minutes — until all vegetables are tender.

Stir in the cream and simmer 1 more minute.

Remove from heat and use a stick blender (or regular

blender in batches) to purée soup until smooth. Add extra

water if you like a thinner consistency.

Pour into bowls. Garnish with a drizzle of cream,

chopped parsley, and optional extra curry or black

pepper. Serve with warm crusty bread.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 5–6 (as main)