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Warming Autumn Root Vegetable Soup

What better way to step into autumn than by enjoying the delicious comfort food it brings, like a savouring broth full of the season’s star veggies? Our power trio of parsnips, carrots and potatoes creates the most sumptuous soup that you’ll keep going back to any day the weather calls for an irresistibly cosy lunch.

Thick or thin, and easy to adapt with your favourite seasonings, this root veg soup tastes amazing however you choose to enjoy it. We recommend a swirl of cream or yoghurt, a sprinkling of cheese or some generously buttered thick slices of crusty bread. You can even fry up some bacon lardons or croutons while it’s sizzling away on the stove.

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What you'll need

  • 1 tbsp herbs to season
  • 1 carrot, chopped
  • 1 litre vegetable stock
  • 2 parsnips, chopped
  • 1 small jacket potato, chopped
  • 2tbsps olive oil
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • Salt and pepper to season

How to make

  1. Slowly fry the onion in the oil in the saucepan pan on a low heat for 5 to 10 minutes.
  2. Once soft, add the garlic and herbs and stir for a minute.
  3. Add in the chopped carrots, parsnips and potato, making sure they’re also coated with the oil. Add a dash more if necessary.
  4. Quickly pour in the stock and bring to the boil, stirring regularly.
  5. Reduce to a simmer and continue to cook for 15-25 minutes until all the vegetables are soft.
  6. Take off the heat, add your chosen seasoning, then blend.

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