Winter is here, and what better way to beat the chill than with some hearty, nutritious root vegetable soups? These two recipes celebrate the goodness of root vegetables while offering a flavourful journey for your taste buds. Whether you are a vegan enthusiast or simply seeking a wholesome meal, these soups are sure to
become your go-to comfort foods this season. Both of these soups promise an explosion of flavours and warmth in every spoonful. Whether you’re craving the earthy tones of parsnips or the smoky essence of harissa-infused carrots and peppers, these recipes will surely elevate your winter dining experience. Don’t hesitate to try these vegan-friendly delights and savour the essence of the season in a bowl!
The first recipe is this Harissa Carrot Soup. I love using the Belazu Harissa paste. I have added peppers to mine but you can use carrots on their own. Just swap the 3 baby peppers for 2 carrots.
Rose Harissa Carrot & Pepper Soup
Ingredients
- 3 peeled and chopped medium carrots
- 3 baby peppers red, orange, or yellow
- 1 small peeled red onion
- Slice of ginger peel on - around 1 tsp
- 2 tbsps olive oil
- 2 tbsps Rose Harissa
- 6 garlic cloves skin on
- 300 ml coconut milk
- 1 vegetarian stock cube
- Handful of coriander
- 2 tablespoons lemon juice
- 1 tsp cumin seeds
- 1 tbsp olive oil
Instructions
- Combine carrots, peppers, onion, ginger, olive oil, salt, and 1 tbsp ofharissa in a bowl. Roast on a baking tray at 180°C for 30 minutes.
- Once cooled, blend the roasted vegetables with coconut milk, a vegetablestock cube, and coriander.
- In a pan, heat olive oil, add cumin seeds, sizzle for 30 seconds, thenadd the remaining harissa and cook for another 30 seconds.
- Pour in the blended soup, add lemon juice, mix, and simmer.
- Serve with garlic-buttered toast for a delightful meal.
The second recipe is a 30 minute spicy parsnip soup. This soup has warming spices and is elevated with the crispy garlic croutons and the parsnip peel crisps. The peel crisps are delicious and a great way to reduce food waste.
I have made both the croutons and parsnip crisps in the air fryer. You can do this in the oven too. You just need to cook them for longer. Croutons are a great way to use up stale bread.
Spiced Parsnip Soup
Ingredients
Ingredients for soup:
- 400 g peeled and chopped parsnip
- 1 sliced shallot
- 1 garlic clove
- 2 tbsp of oil
- 1/4 tsp garam masala
- 1/4 tsp turmeric
- 400 ml vegetarian stock
- 3 tablespoons vegan cream
Ingredients for Garlic Croutons:
- Squared pieces of bread
- Garlic salt
- Olive oil
Ingredients for Parsnip peel
- Parsnip peels
- Salt & Pepper
- Olive Oil
Instructions
- Peel, chop, and set aside the parsnips. Keep the peels for later to make the crisps
- In a pan, combine parsnips, shallots, garlic, and spices. Cover and cook on low-medium heat for 10 minutes. The moisture will release and cook the vegetables.
- Meanwhile, toss the parsnip peels with oil, salt, and pepper, then air fry them or bake in the oven until crispy. Air fry them at 180 degrees for 6-8 minutes or cook in the oven at 200 degrees for 20 minutes ( mixing half way through) .
- Add vegetable stock to the pan, simmer for 5 minutes, then blend the mixture.
- Simmer the soup for an additional 5-10 minutes.
- Prepare croutons by tossing chopped bread with garlic salt and olive oil, then air fry until crispy. Air fry for 5 minutes at 190 degrees, shaking/ turning half way through for even cooking.
- Serve the soup garnished with garlic croutons and crispy parsnip peels.
These recipes are a great way to use up those vegetables in your fridge. Root Vegetable Soups are comforting and easy to make too. Another favourite winter soup recipe I have is the Garlic Bread Bowl Soup.
