Root Vegetable Soup

Tuesday 16 October 2018

I come from a long line of soup lovers. My mom made the best soups in the world, and I like to think that I can make a pretty great pot of soup myself.   All I know about making soup, I learnt at my mother's knee, which is a pretty good place to learn something if you ask me! 

This soup I am sharing today is a fairly simple soup, using simple ingredients. I like recipes like that.  Simple ingredients put together in a very delicious way. You can't beat it! 

It makes use of root vegetables, although you would certainly be welcome to add other vegetables to it as you wish. Myself, I like the simplistic presentation of root vegetables, done in discernible pieces and not mashed together into a puree.

Don't get me wrong, I love pureed vegetable soups quite a bit also.  Sometimes though I like the interest and texture of lovely bits and pieces, in a well flavoured broth.  Today I used chicken stock, but you could certainly use vegetable stock and keep it all vegetarian for the veggies in your life.

Celeriac is a vegetable I don't use really often. I don't know why.  I really love it.  I think it might be called celery root in North America.  You could certainly use cubed celery in its place if you wanted to.  I like the mildness of celeriac however, and I do think it is more attractive in this soup than celery would be.

For the potato, you will want to use a good baking or russet potato.  Oddly enough once they are cooked you can hardly tell the difference between the potato and the celeriac, unless you look really closely.  They, of course, taste very different!!

Carrots are a must.  I love the pop of colour that they bring to an otherwise very plain soup.  Also, I love the flavour of carrots . . .  earthy and sweet.  You sweat them first in butter with the onions, which really helps to enhance their sweetness.  Onions are a must in soups in my opinion.  They are such flavour boosters! 

The only other vegetable I have used is Swede or rutabagas as they are also called.  I adore rutabagas.  I think they are one of my favourite vegetables.

We just called them turnips when I was growing up, and my mother always served them mashed with a bit of potato mashed into them.  I always just adored my mum's mashed turnips.  They were a must when it came to celebratory dinners!  It was not a holiday without them!

Neither was a soup or a stew complete without them!

You could also add some parsnip if you wanted to. They are also a root vegetable, resembling somewhat a pale white carrot . . . but with a very distinct flavour.  Personally, I think the root vegetables that I have used in this soup are simply the perfect combination.  (I am a tad biased admittedly!) Don't skip adding the lemon juice, it really does make a difference!

Yield: 6

Root Vegetable Soup

prep time: 15 minscook time: 35 minstotal time: 50 mins
This simple soup really is delicious.  Proof positive that it is the simple things in life which bring us the most joy.


2 TBS butter
2 onions, peeled and chopped
2 carrots, peeled, quartered and sliced
scant 2 litres chicken stock (8 cups)
1 baking potato, peeled and diced
1 turnip or medium sized rutabaga, peeled and cut into bite sized wedges
1 celeriac,, peeled and diced (celery root)
1 bay leaf, crumbled
1 tsp celery seed
the juice of 1/2 lemon
salt and black pepper to taste


Melt the butter in a large saucepan. Add the onions and carrots.  Cook,
stirring often, over medium heat for about 5 minutes.  Add the chicken
stock, potato, turnip, celery root, bay leaf, celery seed and lemon
juice. Bring to the boil, then reduce to a simmer and simmer for about
half an hour until the vegetables are nice and tender.  Taste and adjust
 seasoning as required with salt and black pepper to taste.  Serve hot.
Created using The Recipes Generator

We had some stale bread left from a loaf I had bought when we had company.  They made beautiful toasts to serve along with the soup.  I lightly buttered them and sprinkled them on both sides with some Italian Garlic Seasoning. I then baked them on an oven tray in a hot oven until golden brown. Perfectly delicious.  I do like something crunchy with soups.  Its a personal preference of mine. Todd, he always likes a bread roll. 

As any good cook knows, the most dangerous article in the kitchen is a dull kitchen knife.  I remember my mother almost cutting her finger off with a dull chef's knife when I was a young child.  Traumatic to say the least!  It is an image which has always stayed with me.  Even now when I go home I bring my own knives with me because mom's are always dull and they have broken handles taped together etc. I like to use my own knives, and I like to keep them sharp.

The Any Sharp Pro is the perfect tool for keeping your knives in tip top condition, and can quickly restore even the oldest bluntest knife into the perfect condition for use.   The Any Sharp uses tungsten carbide technology to extend the life of almost any knife. AnySharp works on virtually any knife, including expensive hardened steel knives. It even works on serrated knives and kitchen scissors. (One exception being very fine-toothed serrated knives.)


NO Skill Required
The optimum angle to sharpen a good quality steel knife is 20 degrees. AnySharp is pre-set at 20 degrees to give an optimum edge every time. Getting a consistent angle with a sharpening stone is a skilled job, but AnySharp allows anyone to get professional results without any training at all.

Hands free safety 
The AnySharp’s safety feature is its PowerGrip suction cup base, which attaches securely to any smooth surface or worktop without the need for any tools. Once it’s attached you can sharpen any knife safely hands free.

 Knife edge safety
When your whole knife has been run through, your knife edge may touch as it exits the sharpening tools. The AnySharp has a long-lasting polymer guiding top that is softer than metal, and therefore won’t damage the metal edge, making it safe for your knives too.

Easy, light strokes
With a totally blunt knife, AnySharp will hone it to an optimal angle, and remove excess metal rapidly the first time you use it. AnySharp does not work well with heavy strokes or too much pressure. A light touch is all you need to give you a beautifully sharp knife.

Whether you’re slicing meat, dicing vegetables, or carving the Sunday Roast, a sharp blade makes cutting effortless, and I can say with all veracity that the AnySharp is one of the best ways of keeping your knives sharp and ready for use.

The AnySharp Pro is guaranteed for 10 years use and is available in a variety of colours from Amazon.with prices beginning at £15.  I have been using one for about 8 years now, without any problem at all.  I just love it, and after about 8 years of weekly use it is still doing a fine job.  For me, it has made sharpening my knives a lot easier. I highly recommend!

 Bon Appetit!


  1. This soup is a must now autumn is here. We love all kinds of soups in this house and we could happily live on them all winter. Root vegetables are really good value at the moment, so this is a lovely, economical meal - definitely giving this a go.

    Your knife sharpener looks great. I really ought to get one as my husband complains that using my kitchen knives is like trying to slice something with a banana :-) This looks easy to use with my arthritic hands as well.

    1. And it's really delicious too Marie! I think you will like it! Oh, these knife sharpeners are fabulous. Like I said, I've been using mine for about 8 years now and it does a wonderful job! xo

  2. I don't know if you remember but I touted these excellent knife sharpeners.My original one broke after a few yrs.I immediately bought another.Never a dull knife.The BEST.

    I like soups like these:)

    1. They truly are excellent Monique! I wouldn't be without one! xo

  3. Isn’t this the same soup recipe you posted here years ago called Bert’s Potager Pot, from the Archers cookbook?

    1. No it isn't Mary. It took me a while to find the recipe and review of the Archer's cookbook this morning, but I did and while it uses similar vegetables, Bert's recipe is a stew, and this is a soup. The vegetable quantities are quite different and this has the addition of celery seed and lemon juice which are not in the potager pot/stew. I also do a vegetable pot pie which uses similar vegetables and that is not the same recipe either.


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!