Hearty root vegetable soup, perfect for a rainy autumn day

Name: Hearty root vegetable soup
Prep time: 10 min
Cook time: 25 min
Ingredients: 4 potatoes; 300 gr swede; 2 onions; 2 carrots; 2 parsnips; 3 garlic cloves; 1 litre chicken or vegetable stock; 100 ml cream; 1 bay leaf; salt & pepper to taste

I love a good hearty warming root vegetable soup, after having worked in the garden on a chilly autumn afternoon. There is nothing better than coming inside to a delicious and warming soup. Filled with a wide array of hearty winter root vegetables, it is a delicious and no-fuss recipe, sure to be a favourite.

Years ago, before I moved to Ireland, we went on holiday to this beautiful green isle. And during that trip and our many pub lunches, I was fortunate enough to enjoy a similar soup. It was in a gorgeous pub in Galway that I ordered the soup of the day. It was a delicious soft orange colour with a complex scent. Served with a wholesome thick slice of soda bread that I slathered with plenty of butter.

The soup was delicious, and I played around with trying to guess which vegetables had been used and in what quantity. Because we all need something to do during lunch, right? Finally, when the girl who attended us returned, I asked her what was in the soup. She wasn’t sure exactly but did know that there were a lot of different root vegetables in it. And was even able to name one or two for me. Me being happy that I had guessed at least these right. I was determined to remember the soup and all its flavours.

When I came home after that holiday, I was determined to recreate that same soup, that I had been served in that pub in Galway. And eventually, I managed to create a delicious root vegetable soup. That as far as I remember, tastes the same as from that gorgeous pub in Ireland.

How to make root vegetable soup

A delicious root vegetable soup that warms you up on cold and chilly days. Serve it with a thick slice of freshly baked bread slathered in butter for an extra wholesome meal.

Makes 2.5 litres
Prep: 10 min
Cook: 25 min

Ingredients:

4 medium potatoes
300 gr swede
2 medium onions
2 carrots
2 parsnips
3 garlic cloves
1 litre chicken or vegetable stock
100 ml cream
1 bay leaf
salt & pepper to taste

Preparation:

Peel and chop your onion and fry in a soup pot with some butter or olive oil until softened.

Peel and cut up the rest of your potatoes and veggies into roughly equal chunks of about 2 cm. Then add to the pot and cook for a couple of minutes before adding some finely chopped garlic.

Add your bay leaf and chicken or vegetable stock to the pot, then bring to a boil and leave to simmer for 20 minutes.

Remove the bay leaf after 20 minutes of cooking time and blitz the soup till smooth with either a stick blender or a regular blender.

Add a good dash or 100 ml of cream, although plain cream cheese, yoghurt, or sour cream, also work quite well.

Season to taste with some salt and pepper, and serve with a nice thick slice of homemade bread slathered with butter.

Enjoy your root vegetable soup

May you be able to enjoy that warming soup after having spent the day outdoors. Coming indoors with cheeks glowing and red from the cold. For that is when soups are at their most comforting. When we can enjoy that soup and feel it warming us, it doesn’t just warm our bodies, but it invigorates our soul.

So share it with your family and friends, and have it standing ready on the stove after having enjoyed yourself out of doors. And be sure to show me too how your soup turns out by tagging me on Instagram. I would love to know how you like the root vegetable soup, as well as what your favourite thing to do outdoors is. Especially when you know a nice hearty warming soup is waiting for you.

Want to try out some more easy and delicious soups?

Pin it for later: