When cold weather rolls around, there are very few things that warm you up quite like a steaming bowl of soup. And if you’re looking for something seasonal, then this spicy and chunky root vegetable soup without tomatoes is sure to be a favourite once the mercury drops!
Combining a host of root vegetables that are available throughout the winter season and warming it up with a bit of hot madras curry powder, this soup is super easy to make and the flavour packs a punch that is sure to warm up even the coldest of days.
Coupled with the fact that I’ve roasted the vegetable before putting them in the soup (similar to my parsnip & leek soup and my potato leek soup) and I’ve opted to leave it chunky rather than pureed, so it makes it all the more simple to throw together! I’ve also not included tomatoes here, as I don’t think they add anything special — similar to my lentil soup recipe.
So if you’re looking for a hearty, spicy and chunky root vegetable soup without tomatoes, then look no further! This recipe is sure to check all of the boxes and to keep you warm all winter long.
Root Vegetable Soup Without Tomatoes Recipe
The first thing that you need to do when making this spiced root vegetable soup without tomatoes is to roast the vegetables. Roasting the vegetables first will give the soup a more robust, almost caramelized flavour and it is very much desired.
Take the time to peel your vegetables. In the recipe, I call for a sweet potato, a turnip, parsnips and carrots, however, you can feel free to use whatever combination of root vegetables you see fit or look good at the market.
To prepare the vegetables, peel them and then split them in half or quarters. Toss the veggies in a bit of salt, pepper and olive oil and then arrange them on a rimmed baking sheet. I recommend ensuring that the flat (cut) side of the vegetable is facing down to ensure browning and to get some great flavour.
The veggies may roast at different times so make sure to check for doneness frequently and pull some out if they’re cooking faster than others. Once they’re all cooked, set them aside to cool and then cut them into more bite-sized pieces.
While the veggies are roasting, let’s get the base of the soup together. First, start by sweating some chopped celery and shallot. If you don’t have shallots, then feel free to use a yellow onion instead.
Cook the celery and shallots until they softened but haven’t taken on any colour, about five to seven minutes or so.
Then, add a teaspoon or two of hot madras curry powder. Stir this in with the shallots and celery until it’s very fragrant. This step is necessary to get all of the flavours out of the curry powder as it is soluble in oil rather than water. You only need to bloom the spices for about a minute.
Next, stir in just a bit of flour so the soup thickens slightly. Cook the flour until it coats the celery mixture and the raw smell dissipates, only about two more minutes.
Now it’s time to add in your roasted vegetables. Stir them to combine with the celery and shallots. Then, pour in some veggie stock and bring everything up to a boil. Reduce the heat to a simmer and allow to bubble away until all of the flavours have come together, about ten minutes longer.
Once the soup has simmered for a bit, it’s time to add some greens. I recommend adding kale because it is very hearty and keeps its texture really well, but you can add any sturdy leafy green you’d like. Swiss chard, for instance, would work great. Something like spinach, however, is a little bit too delicate to stand up here.
Add the kale, stir to combine, and then simmer for another five minutes or so, just so that the greens soften and cook down a bit. Now, all that is left is to turn off the heat and stir in a bit of lemon juice.
This will add a bit of brightness to the soup and just a touch of acidity. If you don’t have any lemons, sub with just a bit of apple cider or white wine vinegar.
Taste the soup and season with salt and pepper if needed. Then portion into bowls and serve with a healthy amount of crusty bread!
- 1 medium sweet potato, peeled and halved
- 1 medium turnip, peeled and halved
- 2-4 parsnips, peeled and quartered
- 2-4 carrots, peeled and quartered
- 1-2 shallots, minced
- 2 ribs celery, chopped
- 1.5 teaspoons hot madras curry powder
- 20g (1 tablespoon) all-purpose flour
- 1 litre (4 cups) vegetable stock
- 50g kale, torn into bite-sized pieces
- 15ml (1 tablespoon) lemon
- Preheat the oven to 220°C/425°F (200°C/400°F with the fan on). Toss the sweet potato, turnip, parsnips and carrots in about 1 tablespoon of olive oil and season with salt and pepper.
- Arrange the vegetables cut side down on a rimmed baking sheet and transfer to the oven. Cook until the vegetables provide little resistance when pierced with a knife (some may cook faster than others, remove these to prevent overcooking). Remove from the oven and allow to cool before cutting into bite-sized pieces. Set aside.
- Meanwhile, heat 2 tablespoons of olive oil in a large Dutch oven over medium-low heat until shimmering. Add the shallot and celery along with a generous pinch of salt. Sweat the shallot and celery, avoiding any browning, until they are softened and translucent, about 5-7 minutes.
- Add the curry powder and stir to coat in the shallot and celery mixture. Cook until very fragrant, about one minute longer.
- Dust the shallot and celery mixture with the flour and stir to combine. Cook until the raw flour smell dissipates, about 2-3 minutes.
- Add the roasted vegetables to the celery and shallot mixture and stir to combine. Pour the vegetable stock over the vegetables. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat and allow to simmer until the flavours come together and the soup thickens just slightly, about 10 minutes.
- Add the kale and cook until the leaves soften, about five minutes more. Stir in the lemon juice. Taste to adjust for seasoning. Remove from the heat and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 779mgCarbohydrates: 36gFiber: 8gSugar: 13gProtein: 4g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This curried root vegetable soup without tomatoes is sure to brighten up even the coldest of winter days. The perfect way to use autumn and winter produce, this soup is delightfully easy to make and an instant cold-weather favourite.
Are you searching for a chunky and spicy root vegetable soup recipe? Have any questions? Let me know in the comments!