Hearty Root Vegetable Soup with Thyme
In short: A chunky soup of carrots, parsnips, turnip and potatoes simmered with onion, tomato paste and thyme until sweet and tender. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Cold weather calls for a pot like this one. Carrots, parsnips, turnip and potatoes simmer in a tomato-tinted stock with thyme, then a quick mash against the side of the pot thickens the broth without any cream. A splash of cider vinegar at the end keeps the natural sweetness of the roots in check. The soup costs very little and tastes even better the next day.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion and celery with a pinch of salt for 8 minutes, stirring now and then, until soft and translucent. Stir in the garlic and tomato paste and cook for 1 minute.
- Add the carrots, parsnips, turnip and potatoes and stir for 2 minutes so the vegetables pick up the color of the tomato paste.
- Pour in the stock and add the bay leaf, thyme, salt and pepper. Bring to a boil, then reduce to a simmer, cover partly and cook for 25 to 30 minutes, until every vegetable is tender enough to crush easily against the side of the pot.
- Remove the bay leaf and thyme stems. Mash about a quarter of the vegetables against the side of the pot with a wooden spoon to thicken the broth.
- Stir in the vinegar, taste and adjust the salt. Ladle into bowls and scatter with parsley.
Tips
- Cut all the roots to a similar size so they finish cooking together. Smaller pieces soften into the broth, so keep them uniform if you want a chunky soup.
- For a deeper, sweeter flavor, toss the cubed vegetables in a little oil and roast them at 220°C (425°F) for 25 minutes before adding them to the stock.
Questions and answers
Which root vegetables can I use in this soup?
Carrots, parsnips, turnip and potatoes are the base. Celeriac, swede and sweet potato also work. Beets are fine too, but they will turn the whole pot a deep pink.
How long does root vegetable soup keep?
It keeps for 5 days in a covered container in the fridge. It thickens as it sits, so loosen it with a splash of water or stock when you reheat it.
Can I blend this soup instead?
Yes. Blend it until smooth for a creamy, dairy-free soup and add a splash of stock if it looks too thick. The flavor turns sweeter and mellower once blended.
How long does it take to make Hearty Root Vegetable Soup with Thyme?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Hearty Root Vegetable Soup with Thyme?
About 180 kcal per serving, with 4 g of protein, 31 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 180 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 31 g |
| Fat | 5 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
