This soup is the ultimate comfort food—warm, filling, and made with simple, nutritious ingredients. It’s easy to customize with whatever root vegetables you have on hand, and it’s naturally vegetarian and gluten-free. The rich flavors deepen as it simmers, and leftovers taste even better the next day. It’s also a great way to use up seasonal produce and fill your home with a savory aroma.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
carrots parsnips rutabaga or turnips sweet potatoes or regular potatoes celery onion garlic vegetable broth olive oil or butter thyme (fresh or dried) rosemary (optional) bay leaf salt and pepper parsley or dill (for garnish)
Directions
Peel and chop all root vegetables into bite-sized pieces. Dice the onion and celery, and mince the garlic.
In a large soup pot, heat olive oil or butter over medium heat. Sauté onion and celery until softened, about 5 minutes.
Add garlic and cook for 1 more minute until fragrant.
Stir in chopped carrots, parsnips, rutabaga, and sweet potatoes. Cook for another 5 minutes, stirring occasionally.
Add vegetable broth to cover the vegetables. Stir in thyme, rosemary if using, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until all vegetables are tender.
Remove bay leaf. For a creamier texture, mash some of the vegetables with a spoon or blend a portion of the soup and stir back in.
Taste and adjust seasoning. Garnish with fresh herbs before serving.
Servings and timing
This recipe serves 6–8 people. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Add Protein: Stir in cooked beans or lentils for added heartiness.
Spicy Kick: Add a pinch of chili flakes or smoked paprika.
Creamy Version: Blend half the soup and stir in cream or coconut milk.
With Grains: Add barley, farro, or quinoa for a thicker, more filling soup.
Meat Option: Include cooked sausage or shredded chicken if desired.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. This soup also freezes well. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What are the best root vegetables to use?
Carrots, parsnips, sweet potatoes, turnips, and rutabaga are all great choices. You can mix and match based on what you have.
Can I make this soup in a slow cooker?
Yes, add all ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours until vegetables are tender.
Can I blend the whole soup?
Absolutely. If you prefer a smooth texture, blend the entire soup using an immersion blender or standard blender.
Is this soup vegan?
Yes, it’s completely plant-based if you use olive oil and vegetable broth.
Can I make it ahead of time?
Yes, it tastes even better the next day after the flavors have developed.
What herbs go best with root vegetables?
Thyme, rosemary, parsley, sage, and dill all complement root vegetables well.
How do I prevent the vegetables from getting mushy?
Simmer gently and avoid overcooking. Check the texture with a fork around the 30-minute mark.
Can I use frozen vegetables?
Yes, though fresh root vegetables provide the best texture. Frozen options can be used for convenience.
What can I serve with this soup?
It pairs well with crusty bread, biscuits, or a fresh green salad.
Can I use chicken broth instead of vegetable broth?
Yes, if you’re not vegetarian, chicken broth adds extra richness to the soup.
Conclusion
Country Harvest Root Vegetable Soup is a cozy, wholesome bowl of comfort that celebrates the best of seasonal produce. It’s easy to make, deeply flavorful, and endlessly adaptable. Whether you’re feeding a crowd or meal-prepping for the week, this hearty soup is a nourishing choice that brings warmth and satisfaction to the table.
Country Harvest Root Vegetable Soup is a hearty and comforting soup made with a medley of root vegetables simmered in a savory broth. Perfect for chilly days, it’s full of earthy, slightly sweet flavors and warming herbs.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:Serves 6–8
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 medium rutabaga or 2 turnips, peeled and chopped
1 large sweet potato or 2 regular potatoes, peeled and chopped
2 celery stalks, diced
1 large onion, diced
3 garlic cloves, minced
6 cups vegetable broth
2 tbsp olive oil or butter
1 tsp dried thyme or 1 tbsp fresh thyme
1/2 tsp dried rosemary (optional)
1 bay leaf
Salt and pepper, to taste
Chopped parsley or dill, for garnish
Instructions
Peel and chop all root vegetables into bite-sized pieces. Dice the onion and celery, and mince the garlic.
In a large soup pot, heat olive oil or butter over medium heat. Sauté onion and celery until softened, about 5 minutes.
Add garlic and cook for 1 minute more until fragrant.
Stir in chopped carrots, parsnips, rutabaga, and sweet potatoes. Cook for another 5 minutes, stirring occasionally.
Pour in vegetable broth to cover the vegetables. Add thyme, rosemary (if using), bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until all vegetables are tender.
Remove bay leaf. For a creamier texture, mash some of the vegetables or blend a portion of the soup and stir it back in.
Taste and adjust seasoning as needed. Garnish with fresh parsley or dill before serving.
Notes
Add cooked beans or lentils for extra protein.For a spicy twist, stir in a pinch of chili flakes or smoked paprika.Blend half the soup and stir in cream or coconut milk for a creamy version.To make it heartier, add cooked grains like barley, farro, or quinoa.Great for meal prep—flavors deepen after a day in the fridge.
