Estate-Grown Root Vegetable Soup
A hearty, slow-simmered soup featuring locally grown root vegetables and a touch of thyme for warmth. This comfort food-inspired soups ready in about 60 minutes pairs medium carrots, medium parsnips, medium 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
Instructions
- Step 1: Peel and dice 3 medium carrots, 2 medium parsnips, and 1 medium turnip into 1/2-inch cubes. Finely chop 1 onion.
- 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.
- 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.
- Step 4: Simmer uncovered for 35-40 minutes until vegetables are tender and flavors meld, stirring occasionally. Remove thyme stems before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Estate-Grown Root Vegetable Soup take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Estate-Grown Root Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium carrots from drying out.
Can I substitute ingredients in Estate-Grown Root Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Estate-Grown Root Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Estate-Grown Root Vegetable Soup?
Comfort Food soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This soup was the perfect comfort food on a rainy Sunday. My kids even asked for seconds!
- ★★★★★
The estate-grown veggies gave such a deep, earthy flavor. Made it for my mother-in-law and she called it 'heavenly'!
- ★★★★☆
Amazing base recipe! Just needed a pinch more thyme to balance the sweetness.
