Name: Country Harvest Root Vegetable Soup
Prep time: 15 min
Cook time: PT-489234H19M17S
Total time: PT-489234H19M17S
Cuisine: American
Ingredients: 2 tablespoons olive oil or butter; 1 onion, chopped; 2 cloves garlic, minced; 2 stalks celery, chopped; 2 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 1 sweet potato, peeled and chopped; 1 turnip, peeled and chopped; 6 cups vegetable broth (or chicken broth); 1 teaspoon fresh thyme (or ½ tsp dried); 1 bay leaf; Salt, to taste; Black pepper, to taste; Optional: ¼ cup cream or milk (or plant-based alternative)

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Country Harvest Root Vegetable Soup is a hearty, rustic bowl of comfort that highlights the earthy, naturally sweet flavors of seasonal root vegetables. It’s the kind of soup I turn to when I want something warm, nourishing, and full of wholesome goodness. Packed with ingredients like carrots, parsnips, sweet potatoes, and turnips, this soup brings together deep flavors and creamy textures that make each bite feel like fall in a bowl.

Why You’ll Love This Recipe

I love this soup because it’s simple to make, incredibly satisfying, and easy to customize based on what I have in my pantry. The natural sweetness from the root vegetables pairs beautifully with herbs and a touch of garlic, creating a rich, cozy flavor. It’s also naturally vegetarian and can be made vegan, so it fits a variety of dietary preferences. Whether I’m serving it as a starter or a main dish with some crusty bread, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots
Parsnips
Sweet potatoes
Turnips
Onion
Garlic
Celery
Olive oil or butter
Vegetable broth (or chicken broth for a non-vegetarian version)
Fresh thyme
Bay leaf
Salt
Black pepper
Optional: a splash of cream or milk for extra richness

Directions

I start by heating olive oil or butter in a large pot over medium heat.
I sauté the chopped onions, garlic, and celery until softened and fragrant.
Then I add in the chopped root vegetables—carrots, parsnips, sweet potatoes, and turnips—and stir to coat them in the aromatics.
I pour in the broth, add the thyme and bay leaf, and bring everything to a boil.
Once boiling, I reduce the heat to a simmer, cover the pot, and let it cook for about 30 to 40 minutes until the vegetables are tender.
At this point, I either use an immersion blender to partially or fully blend the soup, depending on how chunky or smooth I want it.
I season with salt and pepper to taste and, if I’m in the mood, stir in a splash of cream before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 35 to 40 minutes to cook, making the total time just under an hour.

Variations

Sometimes I add chopped potatoes or rutabagas to the mix for extra heartiness.
For protein, I stir in cooked white beans or lentils near the end of cooking.
I’ve added a pinch of nutmeg or smoked paprika for a different flavor profile.
A swirl of sour cream or Greek yogurt on top adds a creamy tang I love.
I occasionally top it with crispy croutons or roasted pumpkin seeds for texture.

Storage/Reheating

I store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a saucepan over medium heat, stirring occasionally, or use the microwave in short intervals. It also freezes beautifully—once cooled, I portion it into freezer-safe containers and store it for up to 3 months.

FAQs

Can I make this soup in a slow cooker?

Yes, I just sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are tender.

Is this soup vegan?

It is, as long as I use olive oil and vegetable broth. I skip the cream or use a plant-based alternative if I want to keep it vegan.

Can I make it completely smooth?

Definitely. I use a blender or immersion blender to puree the soup until it reaches the consistency I like—completely smooth or with some chunks left in.

What’s the best way to add protein?

I like adding cooked white beans, chickpeas, or lentils. They blend in well with the flavors and make the soup more filling.

Can I use frozen vegetables?

Yes, frozen chopped root vegetables work in a pinch. I just adjust the cooking time since they tend to cook a bit faster than fresh ones.

Conclusion

Country Harvest Root Vegetable Soup is my go-to when I want something warm, nourishing, and full of earthy flavor. It’s a celebration of seasonal produce, easy to adapt, and always satisfying. Whether I’m cozying up on a cold night or meal prepping for the week, this soup is a comforting classic I return to again and again.