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The easiest root vegetable soup

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A really easy root vegetable soup recipe – warming, thrifty and perfect for lunch on a cold winter’s day!

Now it’s finally autumn and there’s a definite nip in the air what better than to curl up on the sofa with a mug of warming root vegetable soup with a plate of toasted cheese muffins to dip into it.

Soup is one of the easiest things to make and this recipe is ‘souper’ simple (couldn’t resist..)

Root vegetable soup ingredients

  • 1 tbs olive oil
  • 1 onion – chopped
  • 2 sticks celery – sliced
  • 2 carrots – peeled and sliced
  • 1 sweet potato – peeled and diced
  • 1 swede – peeled and diced
  • 2 tsp ground coriander
  • 500ml hot vegetable stock
  • Salt and black pepper
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How to make root vegetable soup

  • Warm the olive oil in a large, deep saucepan and add in the onion and celery – sauté for 5 minutes.
  • Add in the carrots, sweet potatoes and swede, sprinkle in the ground coriander and pour over the hot vegetable stock.
  • Cover the pan with a lid and bring it to the boil. Simmer on a low heat for around 30 minutes or until the vegetables are soft.
  • Blend the soup with a stick blender until smooth. You could add cream here too if you like. Season to taste with salt and black pepper and then serve.

More easy soup recipes to make

  • Leek and potato soup – a creamy, warming soup that’s really easy to make and delicious on a cold wintery day.
  • Real tomato soup – easy tomato soup recipe that’s creamy and oh so good with grilled cheese on toast.

Love soup? Get all our delicious healthy soup recipes here

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Yield: Serves 4

The easiest root vegetable soup

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A super easy root vegetable soup recipe - cheap, warming and delicious!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tbs olive oil 
  • 1 onion - diced 
  • 2 sticks celery - sliced 
  • 2 carrots - peeled and sliced 
  • 1 sweet potato - peeled and diced 
  • 1 swede - peeled and diced 
  • 2 tsp ground coriander 
  • 500ml hot vegetable stock 
  • pinch salt 
  • pinch cracked black pepper 

Instructions

  1. Warm the olive oil in a large, deep saucepan and add in the onion and celery – sauté for 5 minutes.
  2. Add in the carrots, sweet potatoes and swede, sprinkle in the ground coriander and pour over the hot vegetable stock.
  3. Cover the pan with a lid and bring it to the boil. Simmer on a low heat for around 30 minutes or until the vegetables are soft.
  4. Blend the soup with a stick blender until smooth. You could add cream here too if you like.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 430mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 2g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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root vegetable soup served in a blue mug with a plate of toasted cheese muffins next to it. Text overlay reds "really easy root vegetable soup"

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