The easiest root vegetable soup
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 teaspoon 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.
- Moroccan vegetable soup - a spicy soup that's perfect served with warmed flatbreads.
- Winter Vegetable Soup
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The easiest root vegetable soup
A super easy root vegetable soup recipe - cheap, warming and delicious!
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 teaspoon ground coriander
- 500ml hot vegetable stock
- pinch salt
- pinch cracked black pepper
Instructions
- 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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount 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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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
