Hearty British Winter Root Soup

Winter root vegetable soup
Elaine Lemm
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: serves 6
Nutritional Guidelines (per serving)
291 Calories
12g Fat
40g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: serves 6
Amount per serving
Calories 291
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 19%
Cholesterol 11mg 4%
Sodium 220mg 10%
Total Carbohydrate 40g 14%
Dietary Fiber 4g 16%
Protein 8g
Calcium 111mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 some hearty, filling, and warming foods. Nothing fits this bill quite so well as this hearty winter root soup that's guaranteed to have you tingling from head 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, just use a little less stock.


  • 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 winter root vegetables (celeriac, swede, parsnip, turnip; cut evenly into small dice)
  • 1 (14.5-ounce) can chopped tomatoes
  • 2 pints chicken stock
  • 6 ounces mixed soup pasta shapes
  • 1 handful flat-leaf parsley (roughly chopped)
  • 2 tablespoons parmesan cheese (freshly grated, to serve)
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 1 tablespoon extra-virgin olive oil (for drizzling)

Steps 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 3 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.)

  2. Add the carrots, celery, and 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.

  3. 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. 

  4. At this point, you can turn the soup off the heat and finish the soup when you are ready to eat if needed. 

  5. If the soup is cold, bring the soup back to a boil, add your chosen pasta shapes and cook as directed on the packet. 

  6. Taste the soup and add a little salt and pepper to taste remembering you will be adding Parmesan at the end, so go easy. 

  7. Serve in soup bowls, sprinkled with the finely chopped parsley, freshly grated Parmesan, and a drizzle of fruity olive oil, alongside some crusty bread.


  • We don't recommend serving hot soup into cold bowls, otherwise, the soup will be too cool when served. Instead, warm your bowls up first in your oven. The most common way to warm bowls is to put them in a 140 F oven and let them warm for 15 minutes. Please make sure that you use oven mitts when removing them from the oven because they WILL be hot.
  • This soup does not freeze well, but you can keep it in the fridge for a couple of days

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