Roasted Root Vegetable Soup With Cumin, Thyme and Rosemary

One of the great things about being money-poor and time-rich in this part of the world is that you get to spend a lot of time cooking with fresh, tasty, seasonal foods. Doing it when there’s an internet about means you’re also never short of inspiration!

These days, ’round these parts, you can pick up a bag of parsnips, a great big turnip, or a bag of carrots for around 50c, and spuds are €1 a kilo. I don’t know about you, but in my world that means one thing: soup time!

Here’s what I’m making now. It’s ridiculously easy to make and incredibly adaptable- just substitute the veggies and herbs for whatever you’ve got around that looks like it’d be delicious.

Roasted Root Vegetable Soup with Cumin, Thyme and Rosemary


  • 2-3 medium-large potatoes
  • 2/3 of a turnip
  • 2 parsnips
  • 3 carrots
  • vegetable stock
  • a couple of cloves of garlic
  • olive oil
  • Cumin, thyme and rosemary. Fresh is great, but dried is fine too.

Preheat the oven to a low-medium heat- around 170C should be fine, if you’ve a fan oven. You want to roast the veggies slowly.

Chop the turnip, parsnips and carrots into nice chunky pieces a little under an inch across. Small enough to not take too long to cook, but big enough that there’ll be lots of soft, sweet roast veggie in between the crispy outsides. Arrange them on a baking tray big enough that you don’t need to pile them on top of each other. Give them a good sprinkling of freshly-ground cumin and a nice dollop of olive oil. Pop them in the oven for a half-hour or so.

Chop the potatoes into inch-sized squares as well. Put them into a big-ish pot. Grate the garlic over them, add a little olive oil. Toss them over a low heat- barely hot enough to sizzle- for a few minutes to bring the flavour out in the garlic.

Boil a kettle of water for 1L or so of stock. Probably more. Add the stock, as well as a generous pinch of rosemary and thyme, to the potatoes and garlic and simmer until soft. Remove from the heat until the veggies are done roasting.

When the veggies are soft through, add to the potatoes. Add more stock if you need to, and simmer for a few minutes.

Whizz it up in a blender until smooth. Realise it’s way too thick, make up some more stock, add more stock. As with most soups, this is even more delicious the next day. So make a bunch of it, leave it to sit overnight, and bung it in the freezer for delicious, warming soup anytime.

While I think this is delicious enough to not need jazzing up, if you would like a little more excitement in your soup I think it would be delicious with a dollop of soured cream or yogurt, or crispy chorizo bits for the omnivores. Chicken stock instead of/as well as veggie stock would probably be lovely as well, if that’s how you roll. This recipe is gluten-free as long as you use GF stock- there’s loads available and they’re yummy.



If this looks good to you, check out the rest of my recipes! They’re almost all veggie and almost all either gluten-free or easily adaptable to be, while being easy on the budget.

Roasted Root Vegetable Soup With Cumin, Thyme and Rosemary
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8 thoughts on “Roasted Root Vegetable Soup With Cumin, Thyme and Rosemary

  1. 2

    *salivating like Homer Simpson*

    I’m so glad it’s soup season for me again! This post has inspired me to use up that butternut squash I’ve had lying around–and now, I’ve got turnip in my head…mmm…

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