This is the very best root vegetable soup in the world.
I’m not kidding. It really, really is the best root vegetable soup.
You know that while I live in Australia, I grew up in New Zealand, right? A long while ago, I share about my all-time favourite root vegetable soup from my childhood. My Mum used to make it. I have vivid memories of Sunday lunches around our family dining table eating this soup.
It was a Graham Kerr recipe. Graham is a British cooking personality who is best known for his 1969–1971 television cooking show The Galloping Gourmet.
And, since I didn’t actually have the recipe to hand when I was wanting to make it, I ‘approximated’ using a bit of this and a dash of that. To be honest, at the time I was pretty happy with the outcome. It wasn’t exactly the soup of my childhood, but it was thick and creamy and made me feel good… I was happy with it.
And, then my Dad got involved.
Dad lives in New Zealand. He is a fan of my recipes. And, he often tries my recipes and gives me his verdict. He’s a pretty fab’ dad, really. My four-hour lamb is now one of his ‘signature dishes’. Dad and I compare notes on our healthy ice cream flavour experiments (I love the sound of his feijoa and ginger version). And naturally, he and mum tested my take on the root vegetable soup and, while they liked it, Dad said it wasn’t quite as good as the original.
That actually generated quite the discussion amongst my immediate family. Clearly, just the thought of that root vegetable soup brings back so many memories for us all.
And, just to prove his point, Dad sent my sister and me a copy of the original recipe from Graham Kerr’s 1969 ‘Galloping Gourmet’ classic cookbook (which, if you’re interested, is older than me!)
So, of course, I had to make the original soup (only mine was adapted to fit the Autoimmune Protocol).
And, as much as it pains me to admit it, Dad was right. As good as my approximate version of this soup is, it’s not the original. And, when it comes to childhood memories, the original is what counts.
Don’t just take my word for it when I sing the praises of this soup.
This lovely comment comes from one of my subscribers.
A word on Exact Measurements
Most of the time I’m a ‘near enough is good enough’ kind of woman in the kitchen. I’ll often sub’ in a like-ingredient or change up the herbs. And, of course, that works with this soup, too. But if you want the full velvety flavour-bomb experience, I do recommend that you try to stay as close to the recommended measurements as you can for this baby. Just use any leftover veggie ends in tonight’s roasted vegetables or mash.
This is my go-to soup for any number of things:
- Great on its own for a tummy-warming lunch or light supper
- Sophisticated enough to serve at a dinner party, too. Consider adding the coconut cream in a swirl as you plate up.
- I make a double batch and freeze into cup-sized portions for easy reheat access.
- To sexy your best root vegetable soup up and make it more substantial:
This recipe is so easy to whip up. I hope it becomes JUST AS MUCH OF a favourite at your place, TOO!
- 1 x tablespoon extra virgin olive oil
- 340g carrots, peeled and chopped
- 170g kumara (orange sweet potato), peeled and chopped
- 170g parsnips, peeled and chopped
- 230g onions, peeled and chopped
- 3 x cloves garlic
- 860 mls chicken bone broth (substitute with vegetable stock for a vegetarian option)
- 10 x Black peppercorns (Omit for AIP elimination)
- 5 x Bay-leaves
- 1 bunch parsley
- 5 sprigs thyme
- 230 mls Coconut milk
- Throw your fat into a large pot. Melt over a medium heat.
- Add chopped vegetables and sweat for five minutes (I use a timer).
- Add the bone broth, herbs, peppercorns and season generously with salt.
- Bring to the boil. Pop on the lid and lower the heat to a simmer. Cook for twenty minutes or until the vegetables are tender.
- Remove the herbs. Carefully purée your mixture (in batches) in your blender. Add the coconut milk as you blend.
- Taste for seasoning and serve with freshly chopped parsley as a garnish.