Hearty Root Vegetable Soups for Spring Evenings

Spring is a season of transition – warm sunny days can quickly turn into cool, rainy evenings. It's the perfect time for dishes that bridge the gap between winter's heartiness and spring's freshness. Root vegetables, which store well through winter and are still available in early spring, make wonderful soups that are both comforting and nourishing.

These versatile vegetables – carrots, parsnips, turnips, beets, and more – are packed with nutrients and flavor. Their natural sweetness develops even further when roasted or simmered, creating soups with incredible depth. Here are three of our favorite root vegetable soup recipes that celebrate this in-between season.

1. Roasted Carrot and Parsnip Soup with Ginger

Roasting the vegetables before blending intensifies their flavors, while ginger adds a warming kick that makes this soup especially satisfying on cooler spring evenings.

Ingredients (Serves 4):

• 500g carrots, peeled and chopped
• 400g parsnips, peeled and chopped
• 1 large onion, quartered
• 3 garlic cloves, unpeeled
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 liter vegetable stock (homemade is best!)
• 2 tbsp fresh ginger, grated
• 100ml coconut milk, plus extra for garnish
• Fresh chives or coriander for garnish

Instructions:

1. Preheat oven to 200°C (180°C fan/gas 6).
2. Toss carrots, parsnips, onion, and garlic with olive oil, cumin, salt, and pepper on a baking tray.
3. Roast for 30-35 minutes until vegetables are tender and caramelized at the edges.
4. Squeeze roasted garlic from its skin and discard the peels.
5. Transfer all roasted vegetables to a large pot and add stock and ginger.
6. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return to the pot if necessary and stir in coconut milk.
9. Adjust seasoning to taste.
10. Serve hot with a swirl of coconut milk and fresh herbs.

2. Beet and Apple Soup with Horseradish Cream

This vibrant soup balances the earthy sweetness of beets with tart apples. The horseradish cream adds a surprising kick that cuts through the richness.

Ingredients (Serves 4):

• 600g beets (about 4-5 medium), scrubbed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 2 tart apples (like Granny Smith), peeled and chopped
• 1 tbsp fresh thyme leaves
• 1 liter vegetable stock
• 2 tbsp apple cider vinegar
• Salt and pepper to taste

For the horseradish cream:

• 100ml crème fraîche or sour cream
• 2 tbsp prepared horseradish (adjust to taste)
• 1 tsp lemon zest
• Salt to taste

Instructions:

1. Preheat oven to 200°C (180°C fan/gas 6).
2. Wrap beets individually in foil and roast for 45-60 minutes until tender when pierced with a knife.
3. Once cool enough to handle, peel beets and chop into chunks.
4. Meanwhile, heat olive oil in a large pot over medium heat. Add onion and celery and cook until softened, about 5 minutes.
5. Add garlic and cook for another minute.
6. Add chopped beets, apples, thyme, and stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Using a blender, puree the soup until smooth.
8. Return to pot and stir in apple cider vinegar. Season with salt and pepper.
9. For the horseradish cream, mix all ingredients in a small bowl.
10. Serve soup hot with a dollop of horseradish cream.

3. Creamy Celeriac and Potato Soup with Crispy Leeks

Don't be put off by celeriac's gnarly appearance – this underappreciated root vegetable has a delicate, celery-like flavor that pairs beautifully with potatoes in this velvety soup.

Ingredients (Serves 4):

• 1 medium celeriac (about 750g), peeled and diced
• 2 medium potatoes, peeled and diced
• 2 tbsp butter
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 liter vegetable or chicken stock
• 100ml double cream
• Salt and white pepper to taste
• Freshly grated nutmeg

For the crispy leeks:

• 1 leek, white and light green parts only
• 2 tbsp flour
• Vegetable oil for frying
• Salt to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for another minute.
3. Add celeriac, potatoes, and bay leaf. Stir to coat with butter.
4. Pour in stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until vegetables are very tender.
5. While soup is simmering, prepare crispy leeks: Cut leek into very thin strips, rinse thoroughly, and pat dry.
6. Toss dried leek strips with flour, shaking off excess.
7. Heat 1cm of oil in a small pan until hot. Fry leeks in batches until golden and crispy, about 30 seconds. Drain on paper towels and season with salt.
8. Remove bay leaf from soup and blend until completely smooth.
9. Return to pot and stir in cream. Gently reheat without boiling.
10. Season with salt, white pepper, and a grating of fresh nutmeg.
11. Serve hot, topped with crispy leeks.

Tips for Perfect Root Vegetable Soups

• Use homemade stock when possible: It makes a huge difference in flavor. Save vegetable scraps in your freezer to make stock (see our food waste reduction post for details).
• Consider roasting: Roasting root vegetables before adding them to soup intensifies their natural sweetness.
• Balance flavors: Root vegetables tend to be sweet, so consider adding an acid (like lemon juice or vinegar) to brighten the flavor.
• Texture matters: For ultra-smooth soups, pass the blended mixture through a fine-mesh sieve.
• Don't forget the garnish: A contrasting texture or flavor on top makes soups more interesting – try seeds, croutons, herbs, or a swirl of cream.

Making the Most of Seasonal Transition

These soups are perfect for using up storage vegetables from winter while we wait for spring's bounty to fully arrive. They're also excellent make-ahead meals – all three recipes actually improve in flavor after a day in the refrigerator, making them perfect for batch cooking.

If you're a FormsKirns subscriber, you'll find most of these root vegetables in your boxes during late winter and early spring. Don't forget that you can customize your box if you're planning to make a specific recipe!

What are your favorite ways to use root vegetables as the seasons change? Share your recipes and tips in the comments below!