Tangy Root Soup

I am one of those people who can eat soup at any time of the day, any time of the year.

Made right, soup can be such a nourishing and tasty meal. It’s a great way to use up veg that is maybe past its best – plus it can be stored in the freezer for those days where you haven’t made lunch or can’t be bothered cooking. I love making a massive pot when friends are coming over, you’ll find everyone perched around the table, dipping in chunks of crusty bread.

As this recipe uses root vegetables, it’s deliciously sweet with a real nutty depth of flavour, thanks to the celeriac. Plus, the chilli & curry powder work alongside the sweetness to give it a lovely kick.

As always, it’s 100% vegan & gluten-free.


Fresh produce
  • 1 onion
  • 1 red onions
  • 6 cloves of garlic
  • 5 parsnips
  • 2 carrots
  • 1 celeriac
  • Fresh pea shoots to garnish (optional)
Everything else
  • 30g vegan butter/spread (I like to use Naturli Organic Spreadable)
  • 1 vegetable stock cube (lower salt/organic versions will generally be less processed, I use Kallo)
  • 1 tsp ground cumin
  • 1 tsp dried basil
  • 1 tsp chilli powder
  • 1 tbs garlic powder
  • 1 tbs curry powder
  • 3 tsp agave
  • 1 tsp vegetable bullion
  • 1 tsp onion powder
  • 100ml of soya single cream (optional, but it makes the soup extra creamy)
  • Salt & pepper to taste


  1. Chop the garlic & onion up finely
  2. Peel & chop the carrots, parsnips & celeriac into smallish chunks
  3. Over a low heat, melt the vegan butter (or olive oil) in a large saucepan
  4. Add the garlic & onions and sauté for 5-10 minutes over a medium heat (turn the heat down if they start to burn
  5. When the onions are soft and clear, add the rest of the veg, 500ml of boiling water, the stock cube, vegetable bullion, basil & cumin
  6. Bring to the boil, and then reduce the heat down low to a simmer
  7. Leave the soup to simmer for 1 hour (you can check it periodically)
  8. When the vegetables are so soft they’re beginning to fall apart, your soup is ready to blend
  9. Add the remaining ingredients (chilli, curry, onion and garlic powder, agave & soy cream – plus salt & pepper)
  10. Using either a hand blender or standing one, blitz your soup until smooth

Garnish with your pea shoots & a crack of black pepper, then enjoy.

This can be kept in an airtight container for up to 4 days or frozen & defrosted before eating!

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