Root vegetable soup

Root vegetable soup

Earthy, tasty root vegetables make the perfect base for this winter warmer. This hearty vegetable soup is very filling, served topped with cheese cubes and crispy croutons.


  • Peel and slice the potatoes, carrot or pumpkin, onion and garlic.
  • Fry the onion and garlic in butter in a pot. Add the potatoes, carrots and stock. Let the soup boil until the root vegetables are soft, around 15 minutes.
  • Add the cream and coarsely chopped thyme (saving some for garnishing). Blend the soup with a hand blender until smooth. Season to taste with salt and pepper.
  • Cut or break the cheese into rough cubes. Top the soup with the cheese, croutons and remaining thyme.

Root vegetable soup

Should you boil root vegetables in cold water?
Because most root vegetables are very dense, it is better to cook them gradually to ensure they are cooked all the way through. By dropping them straight into boiling water or stock, the outside will cook quickly, while the inside takes longer for the heat to penetrate. Always start root vegetables in cool water or stock and let them rise to a boil.


Carrots or butternut squash
500 g
Garlic cloves
1 tbsp
Vegetable stock
1 l
Whipping cream
100 ml
Fresh thyme
1 pot
Salt and pepper to taste
For serving
Medium-aged cheese
100 g
1½ dl

Not your regular rooting soup

When the winter chill creeps into your bones, nothing is quite as warming as homemade vegetable soup – and this thick, hearty soup is sure to fill both the belly and your soul.

All roots lead to vegetable soup

The rich, earthy flavours of seasonal root vegetables are a staple for the winter table – and when brought to life with fragrant thyme, the sharpness of the cheese and the crunch of croutons, this rustic dish will be hard to resist.

Back to the roots

While carrots or butternut squash are recommended here, you can always try using other root vegetables too. Why not find out what is in season locally? Add parsnip or sweet potatoes for some extra sweetness, or add some extra earthy root flavours with a little ginger or turmeric. To counterbalance the sweetness, you can also add a dollop of sour cream on top before serving.

Root vegetables and their companions

While pumpkin and other types of squash are not technically root vegetables, but rather a type of fruit, many pair extremely well with the flavours of root vegetables and tubers. This is why pumpkin (particularly butternut) makes an ideal replacement or complement to carrot in this recipe.