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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

Carrots, potatoes, parsnip, turnip and leek are simmered together to create this lusciously thick and delicious vegetarian pureed soup. Enjoy during the cold winter months.

43 people made this

IngredientsServes: 6

  • 3 carrots, chopped
  • 3 large potatoes, peeled and cubed
  • 1 parsnip, peeled and diced
  • 1 turnip, peeled and diced
  • 1 leek, sliced
  • 1/2 onion, chopped
  • 4 tablespoons instant mash
  • salt and pepper to taste
  • 250ml water or as needed

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to the boil and cook until the vegetables are tender. Drain off water and puree vegetables in a liquidiser or using a hand blender.
  2. Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (25)

by sylvia

Although this recipe is a nice soup it is not traditional irish veg soup. In Ireland we never would blend any part of traditional vegetable soup, we cut the veg up to desired size before adding. Also this soup starts with first making home made stock using either a beef bone or chicken carcass. Then all the vegetables are added and left to simmer and near end you add seasoning. Potato is not used as a vegetable in soup. It is served with a whole boiled potato placed in bowl.-04 Oct 2008


I hate being the first reviewer, but here goes nothing. This has a good flavor to it in spite of the lack of seasoning. I had never used parsnips, turnips, or leeks before but I would use them all again after this. I would not, however, put all of a stew in the blender again. I wish I had only blended half of the stew so that there would still be some texture to it. It came out more like a root vegetable mash than a stew or soup. I cook the vegetables in chicken broth instead of water and didn't drain off anything. I still needed to use several cups of water to to turn this into anything resembling "soup". I made this for St. Paddy's day dinner but no one ate much of it. It looked unappealing and probably should have less carrots or carrots cooked separately so that the color looks less like orange-y mud. Be sure to watch the veggies closely as they cook so that they don't brown. It was tasty though and shows some real potential for alteration.-18 Mar 2006

by paidi

Excellent soup - the changes I made were that I added red lentils, barley, split peas, garlic, and used chicken stock instead of water. Also I only part pureed so that it was creamy but still partially chunky - more like a soup than a stew.-12 Apr 2006

    • 1/2 cup oil
    • 4 carrots chopped into chunks
    • 2 parsnips chopped into chunks
    • 2 plums tomatoes cut into chunks
    • 1 medium turnips cut into chunks
    • 2 large onions diced
    • 2 leeks, white and plae greens parts sliced
    • 4 cloves of garlic peeled
    • 2 tsps dried basil
    • 1 tsp dried thyme
    • 4 tbsps fresh dill
    • 1 bat leaf
    • 8 cups chicken or vegeatble stock
    1. 1. Heat oil in large soup pot. Add ingreds. 2-7. Saute 4-6 minutes. Cover and sweat the vegetables over low heat for 15 minutes, stirring occassionally. 2. Add basil, thyme, and 2 tbsps of dill and bay leaf. Add stock, bring to boil then cover and simmer over low heat for about 25 minutes or until veggies are soft. Puree in blender, food processor or with a stick blender until smooth. 3. Season with salt and pepper, top with creme fraiche and chopped dill.


    This soup recipe begins the with basics for almost all soups, adds three different root vegetables, fresh winter herbs and broth. To make it creamy, we&rsquoll add a non-dairy milk at the end and finish it off with a hint of nutmeg!

    What you&rsquoll need to make the soup:

    • olive oil/ghee
    • yellow onion
    • celery
    • carrots
    • garlic
    • rosemary
    • thyme
    • parsnips
    • celery root (celeriac)
    • golden beets
    • vegetable broth
    • non-dairy milk
    • nutmeg
    • salt & pepper

    Warming Root Vegetable + Turmeric Soup

    I’m all about soups so thick they’re almost stews in the winter. Saint Joanie calls them “stoup” and I suppose I learned by example. This Warming Root Vegetable + Turmeric Soup is definitely one of those, even though it’s blended. If you don’t share my passion for standing your spoon up in your bowl, add a little more broth to your soup to reach a consistency that works for you.

    This recipe is packed with natural sweetness from the carrots and sweetpotato (yes, it’s one word, go ahead and check me), so I like to offset that with a bit of spice. I like this brand of harissa, and use it often. You could use another hot sauce like sriracha, or skip it altogether. I also use a good chunk of fresh turmeric – I think it’s delicious, so I use it in all kinds of things . The internet says it will cure virtually everything, so I guess we have that going for us too! Although I use vegetable broth in this soup, you can use chicken stock if that’s what you have on hand.

    You can definitely use your InstantPot to make this (I know someone is going to ask). Just saute the veggies a bit and then let the soup setting do its thing. Since the cook time is so short, I just do it on the stovetop.

    When you try this Warming Root Vegetable + Turmeric Soup recipe, let me know what you think!

    Related Video

    I halved the recipe but used 2 cloves garlic (double the amount called for) and needed to add 2 cups stock (7 cups instead of 5) to keep it liquid. No cream needed. I did not make the thyme butter.

    I followed the recipe with the exceptions of adding 4 extra garlic cloves and omitted the cream entirely as it did not seem necessary. I also did not use the thyme butter and do not believe it was missed. It was a hit with everyone. As stated in other reviews, it does make a considerable amount. The immersion blender brought it to a perfectly creamy consistency.

    Why do you persist in listing recipes as healthy when they're chock-full of botter?

    Bland, bland, bland and more bland. Thin and watery, too. This is even after adding an additional clove of garlic, more chicken stock powder, salt and pepper like you wouldn't believe. Lacks any character or depth. It's edible, and not terrible, but not worthy of making again.

    Really good, the family loved it. I made a couple of changes -- I used the celery root & turnips, but used sweet potatoes (leftover from the Sweet Potato & Turnip Gratin from this site) instead of the parsnips, and added a leftover carrot. I'll try it again with parsnips. I didn't use the butter, but swirled a tablespoon of cream into each serving. The turnips & celery root are key to the flavour, I think. A winner!

    This soup is a winner! I hope my friends won't get tired of eating it when they dine with me as I am tempted to make it at every dinner party. I used garlic with a heavy hand and tho I made the Thyme butter, I personally found it too rich. (Try this butter on vegetables). Floating some thyme on the surface is a nice touch. Thanks! Jane in St. Louis

    Delicious! I found the soup very parsnipy but I love parsnips. I wouldn't recommend this soup for a non-root vegetable lover since its quite earthy. I slimmed down the recipe a bit since the rest of the meal was quite heavy. I used 10% cream instead of whipping cream and sprinkled the finished product with fresh thyme instead of the thyme butter. I halved the whole recipe and still have lots left over. Definitely use more garlic.

    great flavor, but makes a lot, especially since it really does need to be thinned with milk or cream. I have a freezer full of it now. Substituted savory for the thyme, very good, and really a necessary contrast to the whiteness of the soup. Make the butter, you won't be sorry, worth the effort.

    very good soup. Dinner guests raved. I used more cream than called for and thinned with broth considerably. Thyme butter was delicious and made for an elegant presentation. Next time I think I'll add more garlic.

    This soup was great! A nice change to have a creamy veggie soup without potatoes. The celeriac, parsnip & turnip are a delicious combo. For a lighter touch, I omitted the thyme butter, added some thyme during cooking instead and used half & half instead of cream.

    Easy Vegetable Soup with broccoli, potato, and more! A healthy vegan, paleo, whole30 dinner recipe


    • 2 Tbsp avocado oil
    • 1 cup yellow onion, finely chopped (about 1/2 onion)
    • 3 cloves garlic, minced
    • 4 cups vegetable broth
    • 1 medium russet potato, peeled and chopped
    • 2 large carrots, peeled and chopped
    • 1 zucchini, chopped
    • 1 crown broccoli, chopped
    • 2 vine-ripened tomatoes, or 1 (!4-oz) can diced tomatoes, drained
    • 2 tsp Italian seasoning
    • 1/4 tsp sea salt, to taste


    1. Add the avocado oil to a large stock pot and heat to medium-high. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the garlic and continue sautéing another 2 minutes, until very fragrant.
    2. Pour the broth into the pot and add the chopped potato and carrot. Cover, and bring to a full boil. Cook until potato is soft and just slightly al dente, about 5 minutes.
    3. Add the remaining ingredients, stir well, cover, and return to a boil. Once the soup comes to a full boil, reduce the heat and simmer for 5 minutes, or until the vegetables have reached desired done-ness. For very soft vegetables, cook an additional 15 to 20 minutes. Taste the soup for flavor and add more sea salt to taste.
    4. Serve in big bowls and enjoy!
    Nutrition Information

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    Sunday 14th of February 2021

    This is the first time on your site and the first recipe followed. I was looking for an Instant Pot recipe and found a large stock pot recipe instead. I included all the ingredients plus the add-ins except for the chicken. Amazing favors in every spoonful. This recipe is a keeper. Thank you!

    Tuesday 16th of February 2021

    I'm so thrilled you enjoyed it!! Thanks so much for the sweet note! xoxoxo

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    Let’s talk root vegetables for a minute. Root vegetables are vegetables that are actually the “root” off the plant, which means that they grow underground rather than on top of the soil. Most of them do have edible leaves that grow on the top of the soil, like carrots and beets. Most of the time people usually just eat the vegetable part, but the leaves can be just as edible and delicious!

    You might be more familiar with carrots, sweet potatoes, and beets, but may not have experimented much with root vegetables like rutabega, turnips, and parsnips. Rutabega, turnips, and parnsips can have a little bit of a bite to them, so roasting them brings out more of their sweeter side and makes them delicious!

    Roasted Root Vegetable Soup

    Soup season is the best season, am I right? As much as I love salads, (and believe me, you know this girl loves salad!), there is just magical about soup season.

    This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root vegetables you may have on hand, feel free to use whatever you have sitting around including potatoes, parsnips, carrots, squash and more.

    The real secret to this mouth-watering soup is the balance of sweet honey, smoked paprika and tangy whole milk yogurt. For added texture and crunch, I love roasting a handful of the reserved butternut squash seeds to sprinkle on top right before serving.

    If you prefer more of a kick, double the cayenne or puree a couple of chipotle peppers in adobo sauce when pulsing the roasted vegetables. Want it sweeter? Drizzle in more honey. Prefer it creamier? Stir in more yogurt.

    Whatever you do, just make this soup your own. You won’t regret it.

    Roasted Root Vegetable Soup with Spicy Brown Butter

    1/2 pound sweet potatoes, peeled and coarsely chopped
    1 pound parsnips, peeled and coarsely chopped
    1/2 pound rutabaga, peeled and coarsely chopped
    1 pound carrots, peeled and coarsely chopped
    1 poblano chili, seeded and chopped
    3 tablespoons olive oil
    1 teaspoon ground coriander
    4 cups vegetable or chicken stock
    1/2 cup half & half
    Kosher salt and freshly ground black pepper
    Spicy Brown Butter
    1/2 cup toasted pepitas or pumpkin seeds


    Place the potatoes, parsnips, rutabaga, carrots and poblano chile on the baking sheet and drizzle with the olive oil. Toss to coat the vegetables. Roast in the oven,. Tossing half way through the roasting, until the vegetables are tender and can be easily skewered, 30 to 35 minutes.

    Remove from the oven and let cool 20 minutes. In batches, puree the vegetables in a blender with the coriander, stock and 2 cups water. Puree until smooth. Add additional water and half & half until the soup is the consistency of thick heavy cream. Place in a soup pot and season with salt and pepper.

    To serve, warm the soup and drizzle approximately 1 teaspoon of the Spicy Brown Butter onto the top and sprinkle with the toasted pepitas.

    2 tablespoons unsalted butter
    1/4 teaspoon smoked paprika
    ¼ teaspoon ground cumin
    1/8 teaspoon cayenne
    Kosher salt

    Place the butter in a small sauce pan over medium heat. Watch the butter closely – After it melts, it will begin to get frothy and make a sizzling sound. As it get quiet and the bubbles subside, it will turn golden brown and begin smelling nutty, about 23 minutes. Remove from the pan immediately and place in a small bowl. Add the paprika, cumin and paprika. Season with salt. Before serving, warm gently in a small skillet.

    Make this recipe?

    Post your pic and tag @chefjoanneweir on Instagram.
    We would love to see how yours turned out!


    There's not much to do here once everything is peeled and chopped.

    All you do is place everything in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be meltingly tender.

    Next remove the bay leaves and process or liquidise the soup in several batches to a purée, then gently re-heat, and serve the soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with the fresh chives.

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