Hearty British Winter Root Soup Recipe

winter root vegetable soup
Elaine Lemm
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: Serves 6
Ratings (6)

When the weather outside hits the minus scale and going out just seems so frightful, then it is time to wrap up, hunker down and eat hearty, filling and warming foods. Nothing fits this bill quite so well as a Hearty Winter Root Soup guaranteed to have you tingling from top to toe. 

The heartiness in the soup comes from the use of root vegetables for filling you up and giving you added vitamins so needed when sunlight is scarce. You can also add in a few winter greens such as Kale or florets of broccoli to ring the changes.

The soup is so thick it could almost be mistaken for a vegetable stew if you would prefer a stew use a little less stock is all that is needed.

What You'll Need

  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 3 small red onions (finely chopped)
  • 3 cloves of garlic (finely chopped)
  • 2 carrots (washed and cut into small dice)
  • 1 stick celery (finely chopped)
  • 4 ounces/125 grams winter root vegetables (celeriac, swede, parsnip, turnip; cut evenly into small dice)
  • 1 x 430 ml. tin chopped tomatoes
  • 2 pints/1.2 litres chicken stock
  • 6 ounces/170 grams mixed soup pasta shapes
  • 1 handful parsley (flat-leaved, roughly chopped)
  • 2 tablespoons parmesan cheese (freshly grated, to serve)
  • Salt and pepper to taste
  • 1 tablespoon extra virgin olive oil (for drizzling)

How to Make It

  1. Heat the oil and butter together in a large soup pan taking care to not burn the butter.  Add the chopped onion and garlic and cook for 3 to 4 minutes until the onions are starting to cook them throw in the garlic, give the pot a good stir and continue to cook carefully for a further three minutes. (It is imperative that you do not burn the garlic or this will give the soup an awful burnt flavor you will not be able to disguise.)
  1. Add your chosen root vegetables to the pot, give them a good to stir to mix in the onions and garlic. Raise the heat to medium and cook for 5 minutes.
  2. Stir in the tomatoes, raise the heat high and add the stock. Bring the soup up to a gentle boil then lower the heat to keep it so and cook until the root vegetables are cooked through but not breaking up. 
  3. At this point you can turn the soup off the heat and finish the soup when you are ready to eat if needed. 
  4. If the soup is cold, bring the soup back to a boil, add your chosen pasta shapes and cook as directed on the packet. 
  5. Taste the soup and add a little salt and pepper to taste remembering you will be adding Parmesan at the end, so go easy. 

To serve: warm six bowls (never serve hot soup into cold bowls or the soup will be too cool when served) ladle in the soup, sprinkle with the finely chopped parsley and finish with the freshly grated Parmesan and drizzle with fruity olive if liked. Add some crusty bread onto the side. 

This soup does not freeze well, but you can keep it in the fridge for a couple of days.

Nutritional Guidelines (per serving)
Calories 291
Total Fat 12 g
Saturated Fat 4 g
Unsaturated Fat 6 g
Cholesterol 11 mg
Sodium 220 mg
Carbohydrates 40 g
Dietary Fiber 4 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)