As the weather starts to cool, there’s nothing quite like curling up with a warm and comforting bowl of soup. And what better way to do so than with a deliciously filling and flavorful root vegetable soup? Root vegetables are the unsung heroes of the culinary world – they’re packed with nutrients, easy to work with, and can be combined in countless ways to create dishes that are both familiar and exciting.
In this article, we’ll explore 20 different recipes for hearty root vegetable souptions that will keep you cozy on even the chilliest of nights. From classic combinations like thyme and parsnip to more adventurous pairings like ginger and sweet potato, there’s something for everyone in this roundup of rustic and comforting soup recipes.
Stay tuned for some serious soup inspiration!
Classic Root Vegetable and Thyme Soup
Warm up with this comforting and flavorful soup, perfect for a cozy evening or a nourishing meal on-the-go. This recipe showcases the natural sweetness of root vegetables paired with the earthy aroma of thyme.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 cup water
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, carrots, parsnips, and celery; cook until vegetables are tender, about 10 minutes.
3. Pour in broth and water; bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until vegetables are very tender.
5. Stir in thyme; season with salt and pepper to taste.
6. Serve hot, garnished with additional thyme if desired.
Cooking Time: 40-45 minutes
Creamy Parsnip and Carrot Soup
Warm up with this comforting and flavorful soup that combines the natural sweetness of parsnips and carrots with a rich creamy texture. Perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 2 large parsnips, peeled and chopped
– 4 large carrots, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped parsnips and carrots to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 40-45 minutes
Spicy Sweet Potato and Ginger Soup
Warm up with this comforting and flavorful soup that combines the natural sweetness of sweet potatoes with the spicy kick of ginger. Perfect for a cozy night in or as a unique twist on a holiday gathering.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 inches fresh ginger, peeled and grated
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup coconut milk
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the grated ginger, sweet potatoes, chicken broth, coconut milk, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
3. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
4. Taste and adjust seasoning as needed. If desired, add red pepper flakes for an extra spicy kick.
Cooking Time: 25-30 minutes
Roasted Beetroot and Garlic Soup
This vibrant soup is a perfect blend of sweet and savory flavors, with the natural sweetness of beetroot and the pungency of garlic. Roasting the ingredients brings out their deep colors and intense flavors.
Ingredients:
– 2 large beetroot, peeled and chopped into 1-inch cubes
– 3 cloves of garlic, minced
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the beetroot cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 45-50 minutes, or until the beetroot is tender.
4. Remove from the oven and let cool slightly.
5. Squeeze the roasted garlic cloves into the broth, then puree the mixture with an immersion blender or regular blender.
6. Add the roasted beetroot to the pureed soup and blend until smooth.
7. Taste and adjust seasoning as needed.
8. Serve warm, garnished with fresh herbs and a dollop of heavy cream if desired.
Cooking Time: 1 hour 15 minutes
Curried Root Vegetable Soup with Coconut Milk
This recipe is a perfect blend of comforting root vegetables, warm spices, and creamy coconut milk. It’s a hearty and nutritious soup that’s sure to become a new favorite.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14 oz)
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can full-fat coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, carrots, parsnips, and red bell pepper. Cook, stirring occasionally, until vegetables are tender, about 20 minutes.
3. Stir in cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add diced tomatoes, vegetable broth, and coconut milk. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 35-40 minutes
Rustic Turnip and Potato Soup
This hearty soup is a perfect comfort food for a chilly evening. The sweetness of the turnips pairs beautifully with the earthiness of the potatoes, making it a delightful and satisfying meal.
Ingredients:
– 2 large turnips, peeled and chopped
– 3-4 medium-sized potatoes, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped turnips and potatoes to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until they start to soften.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Taste and adjust seasoning as needed. If desired, stir in the heavy cream to add richness and creaminess.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 35-40 minutes
Herbed Carrot and Celeriac Soup
This vibrant soup combines the natural sweetness of carrots with the subtle crunch of celeriac, all infused with a hint of fresh herbs. Perfect for a cozy evening meal or a light lunch.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 medium celeriac, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 sprigs fresh thyme
– 2 cloves garlic, minced
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped carrots and celeriac, thyme sprigs, and garlic. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Golden Turmeric and Root Vegetable Soup
Warm up with a comforting and flavorful soup that’s perfect for any time of the year. This recipe combines the earthy sweetness of root vegetables with the bright, golden spice of turmeric.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, carrots, parsnips, and sweet potato. Cook for an additional 10 minutes, or until the vegetables are tender.
4. Stir in the turmeric and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let soup cook for 20-25 minutes, or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-45 minutes
Smoky Roasted Root Vegetable Soup
This hearty soup is a perfect blend of smoky flavors and comforting warmth, made with roasted root vegetables and aromatic spices.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 large red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté the onion and garlic in olive oil until softened.
4. Add the roasted vegetables, smoked paprika, cumin, and broth to the pot. Bring to a boil, then simmer for 20-25 minutes or until flavors have melded together.
5. Blend soup with an immersion blender or transfer to a blender and puree.
Cooking Time: 55-60 minutes
Autumn Harvest Root Vegetable Soup
As the seasons change, warm up with a hearty soup that celebrates the best of autumn’s harvest. This recipe combines a variety of root vegetables for a comforting and nutritious meal.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 2 turnips, peeled and chopped
– 2 potatoes, peeled and chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add carrots, parsnips, turnips, and potatoes; cook for an additional 5 minutes.
4. Pour in broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until vegetables are tender.
5. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Leek and Root Vegetable Chowder
A hearty and comforting soup that combines the sweetness of leeks with the earthy flavors of root vegetables.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 1 large onion, chopped
– 3-4 medium-sized carrots, peeled and sliced
– 2 large potatoes, peeled and diced
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped leeks and onion in a little bit of oil until softened.
2. Add the sliced carrots, diced potatoes, and minced garlic. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Use an immersion blender (or transfer the soup to a blender) to puree the mixture to your desired consistency.
6. Stir in heavy cream or half-and-half, if using. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Moroccan-Spiced Root Vegetable Soup
Warm up with a comforting and aromatic Moroccan-inspired soup that celebrates the flavors of root vegetables. This recipe is perfect for a cozy dinner or a hearty lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 large sweet potato, peeled and chopped
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, celery, sweet potato, and red bell pepper. Cook until the vegetables are tender, about 10 minutes.
2. Stir in cumin, smoked paprika, salt, and black pepper.
3. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Taste and adjust seasoning as needed. Serve hot, garnished with parsley or cilantro.
Cooking Time: 35-40 minutes
Rustic Root Vegetable and Lentil Soup
This hearty soup is a perfect blend of comforting flavors and textures, made with a medley of root vegetables and red lentils. Perfect for a chilly evening or a quick lunch, this recipe is sure to become a favorite.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 medium potatoes, peeled and chopped
– 1 large parsnip, chopped
– 1 cup red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, potatoes, and parsnip in a little oil until tender.
2. Add the lentils, broth, diced tomatoes, and thyme. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are very tender and the lentils have broken down.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45 minutes
Velvety Butternut Squash and Root Vegetable Soup
Cozy up with this comforting Velvety Butternut Squash and Root Vegetable Soup, perfect for a chilly evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 medium carrots, peeled and sliced
– 2 medium parsnips, peeled and sliced
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the squash, carrots, and parsnips with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables in the preheated oven for 30-40 minutes, or until tender.
4. In a large pot, sauté the garlic in 1 tablespoon of olive oil until fragrant.
5. Add the roasted vegetables, vegetable broth, and heavy cream (if using) to the pot.
6. Bring to a simmer and puree with an immersion blender or regular blender until smooth.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Roasted Root Vegetable and Tomato Soup
A hearty and flavorful soup that combines the natural sweetness of roasted root vegetables with the tanginess of fresh tomatoes, perfect for a cozy evening meal.
Ingredients:
– 2-3 medium-sized root vegetables (carrots, parsnips, sweet potatoes), peeled and chopped into 1-inch pieces
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: heavy cream or Greek yogurt for a creamy finish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped root vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté the chopped onion and minced garlic in a little olive oil until softened.
4. Add the roasted root vegetables, diced tomatoes, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Warming Root Vegetable and Barley Soup
This hearty soup is a perfect comfort food for chilly days, filled with the natural sweetness of roasted root vegetables and the nutty flavor of barley. Serve warm with crusty bread or as a side dish.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large red bell pepper, seeded and chopped
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 2 tsp dried thyme
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté minced garlic and chopped onion until softened.
4. Add roasted vegetables, barley, broth, diced tomatoes, and thyme to the pot. Bring to a boil, then simmer for 20-25 minutes or until barley is tender.
5. Season with salt and pepper to taste. Serve hot, topped with grated cheddar cheese if desired.
Cooking Time: 45-50 minutes
Ginger-Spiced Root Vegetable Soup
Warm up with this comforting and aromatic soup that showcases the natural sweetness of root vegetables. This recipe is perfect for a cozy evening or as a healthy lunch option.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 4 cups mixed root vegetables (carrots, parsnips, sweet potatoes, and turnips), peeled and chopped
– 4 cups vegetable broth
– 1 can coconut milk (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and ginger; cook for an additional minute.
3. Add root vegetables, broth, and coconut milk (if using). Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Root Vegetable Minestrone with Kale
Root Vegetable Minestrone with Kale: A Hearty and Nutritious Soup Recipe
This root vegetable minestrone soup recipe is a perfect blend of flavors, textures, and nutrients. With the addition of kale, this soup becomes an incredibly healthy and satisfying meal option.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cups mixed root vegetables (such as turnips, rutabaga, and parsnip)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 2 cups kale leaves, stems removed and chopped
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the carrots, celery, and root vegetables; cook for 5 minutes.
4. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Cook the pasta shapes according to package instructions.
6. Stir in the chopped kale and season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Sweet Potato and Root Vegetable Bisque
Warm up with this comforting and nutritious bisque, made with sweet potatoes and a medley of root vegetables. This recipe is perfect for a cozy dinner or as a starter for a special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and parsnip in a little bit of oil until tender.
2. Add the chopped sweet potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
3. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
4. If desired, stir in heavy cream or half-and-half to add richness.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Root Vegetable Soup with Fresh Herbs
A hearty and flavorful soup that celebrates the natural sweetness of root vegetables, paired with a burst of freshness from herbs.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Fresh herbs: parsley, thyme, and chives, chopped (about 2 tablespoons total)
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped carrots, sweet potato, and parsnip in a little bit of oil until tender.
2. Add garlic, vegetable broth, and heavy cream (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are very tender.
3. Stir in chopped fresh herbs and season with salt and pepper to taste.
4. Serve hot, garnished with additional herbs if desired.
Cooking Time: 30-40 minutes
Summary
Cozy up with these 20 delicious root vegetable soup recipes, perfect for a cold winter’s night. From classic thyme and sweet potato to spicy ginger and coconut milk, there’s something for everyone. Whether you’re in the mood for creamy, smoky, or warm and comforting, this collection has got you covered. With a variety of flavors and textures, these soups are sure to become new family favorites. So go ahead, get cooking, and let the warmth spread!
