Sweet Root Vegetable Soup Recipe

Today's recipe for Sweet Root Vegetable Soup is a really simple recipe that is healthy, delicious and a great way of sneaking a whole pile of vegetables into your children without them really noticing! The recipe is kept simple with minimal ingredients, making this a great frugal family meal.  This recipe serves at least 4 with leftovers too - perfect for packing in a thermos for lunch the next day.

This recipe is part of the Go Compare healthy family recipe challenge, in which several bloggers were asked to create a family-friendly healthy recipe for a household of four, containing at least one of your 5 a day and costing under £20.  This recipe came in at around £3 (without counting the store cupboard ingredients of oil, herbs and Worcestershire sauce), so it was well under budget!

Healthy Sweet Root Vegetable Soup

Ingredients

• 2 large onions
• 1 swede
• 3 or 4 large parsnips
• 5 or 6 large carrots (around 500g)
• 1 tbs vegetable oil
• 2 chicken stock cubes (or vegetable for vegetarians)
• 1 tbs mixed herbs
• 1 tbs Worcestershire sauce (optional)

Method

Peel and roughly chop all of the vegetables, keeping the onions separate.  In a large stockpot or saucepan, heat the vegetable oil then throw in the onions and cook gently until soft.

Add the rest of the vegetables to the pan, sprinkle over the stock cubes and herbs then top up with boiling water until all of the vegetables are just covered.  Stir well, cover and bring to the boil.

Once boiling, cook for 12-15 minutes, or until the vegetables are soft.  Turn off the heat and leave to cool a little.  Add the Worcestershire sauce and season to taste, then whizz up with a stick blender until the soup is at your desired consistency.

Serve immediately with crusty bread, toast or our personal family favourite of cheese on toast on the side.  You can also jazz up this simple recipe by adding toppings to your soup such as croutons, crispy bacon, crispy onions, grated cheese, a swirl of natural yoghurt or a sprinkle of seeds.

Pop leftovers in the fridge until you're ready to use them or freeze them for a later date.

As I mentioned above, this recipe was written for the Go Compare healthy recipe challenge.  If you'd like to see the full collection of recipes written for this challenge, click here to go to the Go Compare website.

Grace

Disclosure; This recipe and blog post was created for the Go Compare healthy recipe challenge.  I was compensated for my time, however all opinions expressed in this post are my own.

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Healthy Sweet Root Vegetable Soup

Healthy Root Vegetable Soup Recipe - Delicious frugal and family friendly.

Prep Time10 minutes mins

Cook Time20 minutes mins

Blending5 minutes mins

Total Time35 minutes mins

Course: Soup

Cuisine: British, Vegan, Vegetarian

Servings: 4 people

Author: Grace Hall

Ingredients

• 2 large onions
• 1 swede
• 3 or 4 large parsnips
• 5 or 6 large carrots (around 500g)
• 1 tbs vegetable oil
• 2 chicken stock cubes (or vegetable for vegetarians)
• 1 tbs mixed herbs
• 1 tbs Worcestershire sauce (optional)

Instructions

• Peel and roughly chop all of the vegetables, keeping the onions separate.  In a large stockpot or saucepan, heat the vegetable oil then throw in the onions and cook gently until soft.
• Add the rest of the vegetables to the pan, sprinkle over the stock cubes and herbs then top up with boiling water until all of the vegetables are just covered.  Stir well, cover and bring to the boil.
• Once boiling, cook for 12-15 minutes, or until the vegetables are soft.  Turn off the heat and leave to cool a little.  Add the Worcestershire sauce and season to taste, then whizz up with a stick blender until the soup is at your desired consistency.
• Serve immediately with crusty bread, toast or our personal family favourite of cheese on toast on the side.  You can also jazz up this simple recipe by adding toppings to your soup such as croutons, crispy bacon, crispy onions, grated cheese, a swirl of natural yoghurt or a sprinkle of seeds.