Root Vegetable Soup

page_title: “Root Vegetable Soup (large quantity - ideal for freezing)”
recipe_category: “Vegan”
recipe_name: “Root Vegetable Soup”
recipe_heading: “Root 66”
recipe_source: “Ian Harter”
img_path: “”
img_alt: “”
difficulty: “Easy”
cooking_time_minutes: 90-120
Brown Onion: 1
Garlic (chopped): 7 cloves
Parsnip: 800g
Turnip: 400g
Root Ginger (grated): 10g (or a heaped tbsp ground ginger)
Cumin (ground): 1 tbsp
Cinnamon (ground): 1tsp
Vegetable Stock: 2.5 litres
Olive Oil: 3 tbsp
Salt and Pepper to taste


  • Peel and slice onion.
  • Peel and cube parsnips and turnip
  • Heat oil in a large saucepan and add vegetables cook on high heat until onion is soft.
  • Reduce heat and add spices and garlic .
  • Stir whilst cooking and add water in small amounts if the mixture sticks to the pan
  • When parsnips start to soften, add veg stock and bring to the boil
  • When boiling, reduce heat, cover and simmer (stirring occasionally) until parsnips start to disintegrate.
  • Blitz in a blender and serve with crusty bread, naan, pitta, sourdough, crumpets or potato cakes.
  • Ideal for making in large quantities for freezing. This recipe works with carrots, celeriac and almost any other root vegetable - just use whatever is cheapest!