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Root Veggie Soup


Recipe Info

  • Servings : 4
  • Cook Time : 50m


  • 400g leeks, white parts only, cleaned and sliced
  • 2 garlic cloves, finely chopped
  • 200g carrots, peeled diced
  • 1 celery stalk, diced
  • 200g turnips, peeled and diced
  • 450g potatoes, peeled and diced
  • A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
  • salt and freshly ground black pepper
  • 1⁄4 cup crème fraîche, more to taste
  • fresh parsley and toasted pumpkin seeds, for garnish


Step 1

In a large soup pot, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 11⁄2 litres water, salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft. Purée the soup using a blender.

Step 2

Return soup to the pot and whisk in 1⁄4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasoning (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley and toasted pumpkin seeds.

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