Estate-Grown Root Vegetable Soup

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A hearty, slow-simmered soup featuring locally grown root vegetables and a touch of thyme for warmth. This soup recipe, ready in about 60 minutes, pairs carrots, parsnips, turnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium carrots
• 2 medium parsnips
• 1 medium turnips
• 1 onion
• 1 tbsp fresh thyme
• 4 cups chicken stock
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Peel and dice 3 medium carrots, 2 medium parsnips, and 1 medium turnip into 1/2-inch cubes. Finely chop 1 onion.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced vegetables and onion, and cook for 8 minutes until softened and slightly golden, stirring occasionally.
3. Step 3: Add 1 tbsp fresh thyme, 4 cups chicken stock, 1 tsp sea salt, and 1/2 tsp black pepper to the pot. Bring to a gentle simmer, then reduce heat to low and cover.
4. Step 4: Simmer uncovered for 35-40 minutes until vegetables are tender and flavors meld, stirring occasionally. Remove thyme stems before serving.