Root vegetable soup with parsley and pecan salad

Warm yourself on chilly nights with this smooth autumnal soup, its golden colour and sweet flavour perfectly complimented by a herb and nut salad
By Jenni Muir
Root vegetable soup with parsley and pecan salad
  • Rating:
  • Serves: 2-3
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 400 g carrots
  • 200 g parsnips
  • 200 g swede
  • 1 onion
  • 1 tbsp olive oil
  • 750 ml vegetable or chicken stock
  • 1 bay leaf
  • salt

For the salad:

  • 2 tbsp pecan nuts or walnuts, roughly broken
  • 1 tbsp finely chopped red onions
  • 1 tbsp flat leaf parsley, torn
  • 1 tbsp sultanas or dried cranberries


1. Peel the carrots, parsnips and swede and cut into small chunks. Finely slice the onion. Heat the olive oil in the saucepan or casserole over a moderate heat. Add the onion and fry gently until the onion is tender and sweet.

2. Add the carrots, parsnips and swede to the pan and mix well. Cook gently over a moderately low heat for 10 minutes, stirring occasionally, until the vegetables start to brown a little.

3. Add the stock and bay leaf and bring to the boil. Simmer for 15 minutes or until the vegetables are tender.

4. Meanwhile, heat the frying pan. Add the nuts and toast them, stirring constantly, for 3-5 minutes or until the nuts are fragrant and lightly browned. Transfer to a mixing bowl to cool, then stir in the red onion, parsley and dried fruit.

5. When the soup is done, turn off the heat and allow it to cool slightly for a couple of minutes. Remove and discard the bay leaf. Blitz the soup to a purée using the hand blender. Use water or extra stock to adjust the consistency of the soup to your preference, then season to taste with salt and pepper.

6. Ladle the soup into bowls and garnish with a little pile of the parsley and pecan salad, as well as some more freshly ground black pepper.

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