Type and press ENTER
Hit ESC to close
Roasted root vegetable soup with sour cream and chives 2

Roasted root vegetable soup with sour cream and chives

A simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand

Serving: 4
Time: 30 minutes to 1 hour
Difficulty: Easy


  • 700g mixed root vegetables (carrot, parsnip and beetroot make for a great flavourful combination)
  • 2 tbsp butter
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 medium potato, chopped small
  • 1 litre vegetable stock
  • Juice of half a lemon

To garnish:

  • Sour cream
  • Flaked almonds
  • Chopped scallions¬†


  1. Roast the root vegetables of your choosing.
  2. In the meantime heat butter in a pot on medium heat. Add onion, celery and potato. Fry on medium / low heat until soft.
  3. When the root vegetables are ready, add them to the pot and mix.
  4. Add the stock and blend using a hand blender. Add lemon juice and salt to taste.
  5. Garnish with sour cream, flaked almonds and chopped scallions.

Recipe courtesy of Mash Direct