Country harvest root vegetable soup
A rustic, silky smooth soup showcasing carrots, parsnips and celeriac in a fragrant vegetable broth, blended to creamy perfection.
Ingredients
Vegetables
- 1 brown onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 parsnips sliced
- 1 celeriac 350g peeled and diced
- 2 stalks celery sliced
Others
- 2 tbsp olive oil
- 6 cups vegetable stock
- 2 bay leaves
- 2 sprigs thyme
- 0.5 cup milk
- salt and pepper to taste
Instructions
Cooking Steps
- Heat olive oil in a large saucepan over medium heat. Add the diced onion and minced garlic, stirring for about 2 minutes until fragrant.
- Stir in sliced carrots, parsnips, celeriac and celery. Cook for 5 minutes, tossing occasionally, until the edges begin to turn golden.
- Pour in the vegetable stock, then add bay leaves and thyme. Bring to a gentle boil, reduce heat to low, cover and simmer for 25 minutes until vegetables are tender.
- Remove the bay leaves and thyme sprigs. Use an immersion blender to puree the soup until silky smooth. Stir in the milk and season with salt and pepper to taste.
Notes
Use a mesh bag or cheesecloth bundle for the thyme and bay leaves to make removal effortless.
If the soup is too thick, thin it with extra stock or water, then adjust seasoning.