Creamy Root Vegetable Soup
Carrots, parsnips, celeriac, and floury potatoes make this root vegetable soup thick and smooth. The vegetables cook with fresh thyme and a bit of nutmeg. After blending, light cream cheese is stirred in. This recipe serves four as a starter for Christmas lunch or a winter dinner.
Nutrition Nutrition per portion
- Calories 206kcal 66kcal
- Fat 6.4g 2.1g
- Carbs 31.7g 10.2g
- Protein 6.2g 2.0g
- Fibre 5.4g 1.8g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I like using celeriac because its mild celery flavour stands out, even with all the carrots and parsnips. Thyme and nutmeg give the soup a gentle savoury flavour that suits a festive meal. I leave the cream cheese in the middle of the bowl and scoop up a little as I go.
Tips and Variations
- Swap the onion for a finely sliced leek for a milder flavour.
- Use full-fat cream cheese for a richer finish.
- For a dairy-free version, use plant-based cream cheese.
- Stir a little mild curry powder into the softened onion before adding the garlic.
- Add a few chopped parsley leaves to each bowl if you have some to use up.
- Scatter croutons over the soup just before serving so they stay crisp.
- Serve a larger bowl with buttered toast for lunch.
- Add a pinch of chilli flakes to individual bowls if you’re serving people who like a little heat.
Meal Storage
Cool the soup promptly and refrigerate it in covered containers within 2 hours. Eat it within 2 days.
Freezer tips
When the soup is cool, freeze it in airtight containers in portions for up to 2 months. Add the topping just before serving.
Let the soup thaw completely in the fridge. Warm it in a saucepan, stirring until it is hot all the way through. Only reheat each portion once.
Frequently Asked Questions
Use 200g more potato or parsnip, or both, but no more than 200g total. Potato gives a milder flavour, while parsnip makes the soup a bit sweeter.
Yes. Begin with a small pinch and add it along with the nutmeg. Taste the soup after it simmers before adding more.
Use a blender designed for hot liquids. Take the soup off the heat and follow your model’s instructions for batch size and venting steam.
Use a low-salt vegetable stock powder and taste the soup after adding the cream cheese. Add salt a little at a time until the seasoning is right for you.
Closing Note
I’d serve this in small bowls at Christmas, with a spoonful of cream cheese and a few thyme leaves added just before serving. You’ll also find leek and potato soup with Greek yoghurt in our Christmas and New Year recipe collection.
- 🪶 Low Fat
- 🧊 Freezer Friendly
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