Total Time
Prep 25 mins
Cook 25 mins

With the liberal use of root vegetables, this Australian soup shows its British origins. In preparing the soup, feel free to make substitutions in the vegetables, for example using sweet potatoes instead of white one. Just remember to keep the approximate volume the same. January 2007: I have finally made this soup and added both indgredients and directions to improve the final dish. Changes made since the first two reviews are noted.

Ingredients Nutrition


  1. Add all of the vegetables, stock, water and bay leaves to a large pot and bring to the boil.
  2. Reduce the heat and simmer until the vegetables are quite soft.
  3. Allow the vegetables to cool a little then puree in a food processor in batches until smooth. (Added January 2007: Include 2 cups of the cooking liquid reserving the rest to adjust the thickness later.).
  4. Return to the heat and stir in the pepper and soy sauce or salt.
  5. If using, stir in the yogurt taking care to not let the soup boil. (Added January 2007: If the soup is too thick for your taste, stir in a bit of the reserved cooking liquid.).
  6. Serve sprinkled with chopped chives.
Most Helpful

Absolutely perfect for a cold winter's night - really easy to make and low in fat and healthy and so delicious - but of course I went overboard and topped mine with coriander AND mozzarella but that's just me - the consistency was thick as I had a big bit of butternut to use up so many thanks to you toni.

katew May 27, 2007

Made this with a group of students and we all loved it! It is a little thin, but very tasty and fun to make.

sbrodeur November 04, 2005

This was easy to make. I didn't have a parsnip, so just skipped it. Also did not use the yogurt. I liked the soup, but something about the texture was just a little strange. I can't really describe. I think because I am used to a thick soup like this being a creamed soup, and this is taste buds are being tricked.

Ms*Bindy November 02, 2005