Winter Warming Root Vegetable Soup

Winter Warming Root Vegetable Soup

We begrudgingly arrived back in to London from our wonderful week retreat on Friday night with a car full of vegetables. Waking up on Saturday morning with a heavy frost outside, I put some logs on the wood burner and set to the kitchen to make one of my favourite Winter soup recipes. A quick, cheap and delicious dish that is filling, warming and nutritious.


Winter Warming Root Vegetable Soup
Prep time
Cook time
Total time
A quick, cheap and delicious dish that is filling, warming and nutritious.
Recipe type: Soup, Dinner, Supper, Diabetic friendly, Diary Free, Gluten Free
Serves: 4
  • ⅓ cup Coconut milk (save a little for decoration at the end)
  • 1 White onion (150g)
  • 3 tbsps Coconut oil
  • 1 tsp Cumin
  • ½ tsp Pepper
  • 300g Carrots
  • 150g Parsnips
  • 300g Leeks
  • 750ml Vegetable Stock
  • 1 pinch Sea salt
  • 1 tsp Smoked Paprika
  • 4 Garlic cloves
  • ½ Reg chilli (optional)
  1. In to a preheated oven (180°c) place chopped and peeled parsnips and garlic (leave skin on garlic as will not burn) on to a baking sheet, drizzle with some melted coconut oil (or any other nut oil / olive oil ) for about 20 minutes until golden brown and soft
  2. Whilst the parsnips and garlic are roasting, in to a deep pan place 2 tbsps coconut oil (or any other nut oil / olive oil / grass fed butter) and add all the chopped vegetables (carrots, leeks, chilli and onion). Sweat off for 5-6 minutes
  3. Add in the salt, pepper, paprika and cumin and fry off for a further 2-3 minutes
  4. Add in the 750 ml vegetable stock, bring to boil and then to simmer for 10 - 15 minutes
  5. Add in the roasted parsnips and garlic (remove from skin), coconut milk and then blend with a hand blender (or food processor) until smooth and creamy
  6. If too thick, add an extra ½ cup water at a time
  7. Serve straight away, freeze or keep in the fridge in a sealed container for up to 5 days
  8. When serving add a swirl of coconut milk / pepper / paprika / chives / parsnip slithers or toasted seeds



















7 thoughts on “Winter Warming Root Vegetable Soup”

  • It’s summer time here in New Zealand, but I will have to add this to my list of winter recipes- it looks so warm and nourishing and I absolutely ADORE pumpkin soup!

      • Well… I might have jinxed it- apparently it’s “summer” but this is NZ so it was freezing and pouring all weekend here (as we tried to move house)! So maybe this will be on the menu this week anyway!

  • Is it possible to put American measurements in your recipes as well? ie: cups, pounds, tablespoons, etc. It would be ever so helpful! I understand the accuracy of grams so don’t leave it out, but I still have American measuring tools so it makes it a little difficult for me. I’m not a very experienced cook.
    Thank you in advance!

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