Summer Root Vegetable Soup

Summer Root Vegetable Soup

Calling this a summer root vegetable soup may be a misnomer. Are these summer root vegetables? 

Well no, but they are pretty much year round crops in Scotland. They are grown or available in the summer, this is the summer and it is such a colourful cheerful soup. Yep I'm sticking with it being a summer soup.

Do you eat soup in summer?

We do. We eat a lot more salads and light meals in the summer, but we still crave soup, so I have to make a pot fairly regularly.

Summer Root Vegetable Soup

This is Graham's favourite soup. He loves a chunky root vegetable soup and I don't make it very often. I hate chopping the damn turnips. They are so hard. I'm always in fear of losing fingers while I try to get my knife through. I use sharp chef's knives, but they are still a blasted nuisance to cut.

Cooper, well he doesn't like this style of soup so much. He did eat most of his soup but grumbled that he prefers my other soups. I think it's probably because I cut the vegetables quite large for this soup. There was a lot of dunking of bread and a small pile of vegetables left in the bottom of the bowl when he claimed he was finished.

Me? I cleared my bowl. It was yummy! Graham went back for a second bowl. My work here is done.

Scottish Turnip

Scottish Turnip

Right let's talk about that blasted turnip that's so hard to cut.

This is what we call a turnip here in Scotland. The Scottish word for it is neep. We traditionally serve it mashed and serve it with mashed potato and haggis, or chopped in stews and soups. It was introduced to Scotland in the 1700s and is thought to have arrived here from Sweden.


To confuse things further, we also call them tumshie, although my mother has always called them turmshie, so that may be a regional difference in dialect or maybe just my mum. 

Turmshie or tumshie is more of an affectionate name for it than an official Scottish name. To call someone out on being a bit daft, you could call them a 'tumshie-heid' (turnip head).

Oh yes and until recently we carved them at Halloween instead of pumpkins. Of course we have now cottoned onto the fact that pumpkins are much easier to carve and switched to them, but as a child we had turnip lanterns.


In England they call this big purple beast a swede and they call the wee baby ones turnips. Of course they are wrong (queue Scottish/English debate). The big ones are turnip and the wee ones are swedes.


Are you ready for this? It's also call the rutabaga! This is the north American name for the turnip. It comes from the Swedish word rotabagge which mashes together rot (root) and bagge (short, stubby object). 

Whatever you call the big purple yin, it's gives a lot of flavour to soups, it fabulous mashed with lots of butter/dairy-free spread, a touch of salt and lots of black pepper. It's also rather nice raw. I always crunch on some while I am chopping the blasted things,

A large white cast iron pot full of Summer Root Vegetable Soup

So what's in this hearty root vegetable soup?

Onion, garlic, celery, leeks, carrots, turnip and potatoes. 

No wonder it's so tasty. It's also healthy and very filling. We serve it for dinner with some crusty buttered (dairy-free spread), but it is a treat for lunch too.

It's also low calorie, with only 89 calories per bowl (6 servings), which is great if you are trying to lose a bit of weight like I am. It's also perfect for the 5:2 diet, which I'm a great fan of.

Some other really tasty 5:2 diet soups to try are my spiced carrot, lentil and spinach soup (my favourite) at 138 calories per bowl, my carrot, leek and mustard seed soup at 119 calories per bowl or my broccoli and celery soup at 111 calories per bowl.

Of course you need to add the calories of that bread you are serving with it too.

Summer Root Vegetable Soup

summer soup, root vegetable soup, vegetable soup, Scottish soup, low calorie soup, diet soup, 5:2 diet recipe, 5:2 diet soup, 5:2 diet
Scottish, vegan, vegetarian
Yield: 6 bowls of soup
A bowl of Summer Root Vegetable Soup

Summer Root Vegetable Soup

A summery soup rich with lots of root vegetables. Low in calories and fat so the perfect recipe if you are watching your weight or calorie counting.
prep time: 15 minscook time: 50 minstotal time: 65 mins


  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 1 large leek, sliced
  • 4 large carrots, chopped or sliced
  • 1/2 large or one small turnip (swede/rutabaga)
  • 6 baby or small potatoes, halved or quartered
  • 1 ½ - 2 litres (6-8 cups) vegetable stock made with 4 stock cubes
  • a good grinding of salt and pepper


  1. In a large pan saute the onion and garlic until soft.
  2. Add the chopped celery and leek and cook gently for a few minutes.
  3. Add the carrots, turnip and potatoes and cook gently for a few more minutes.
  4. Add the stock. You can add a little more if you think it needs it.
  5. Season with a good grinding of salt and pepper.
  6. Bring to the boil, then reduce to a summer and cook for 35-40 minutes
  7. Use a potato masher to mash some of the vegetables in the soup, to give it texture. Leave plenty of whole vegetables. Do not mash it all. Just a quick mash.
  8. Serve with buttered (dairy-free spread) crusty bread.
  9. Enjoy!
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Created using The Recipes Generator

a bowl of spiced cauliflower and carrot soup

If you like this soup, you may also like my spiced cauliflower and carrot soup. It's a simple but hearty soup that will fill you up and leave you feeling satisfied at lunch or dinner. Cauliflower and carrots are the star of the show in this vegan and dairy free soup.

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Puff Pastry Tomato, Onion & Feta Tart - Vegan Recipe

Puff Pastry Tomato, Onion & Feta Tart served with baby potatoes, carrots and tenderstem broccoli

I love a puff pastry tart. This tomato, onion and feta tart is my latest and it's definitely a keeper.

I call this a tart, but would you call this a pie? 

We wouldn't call this a pie here in the UK as a pie has pastry all round, a pastry lid or at least some depth to the filling. I have a feeling it might be a pie elsewhere in the world. 

What would you call it?

Smoky Red Pepper & Cheese Bean Burgers (vegan recipe)

A smoky red pepper and cheese bean burger in hands

Looks good doesn't it?

Well I hope you said yes. Graham gave these homemade smoky red pepper and cheese bean burgers a big thumbs up. He thought they were really yummy and ate two stacked burgers. Cooper said they were good, but not his favourite of my homemade burgers. When he saw my face he backed that up with, much nicer than supermarket burgers though. I suppose I'll have to settle for that.

I thought they were excellent. Beany and cheesey with a good smoky flavour from the cheese and spices.

Easy One-Bowl Chocolate Banana Bread

A sliced chocolate banana bread

Yes, you guessed it, leftover bananas gone brown and a bit soft. 

I just couldn't throw them out. My first thought was smoothie or banana bread? I had to do something with them or Graham would have lobbed them in the bin. He has no patience with brown bananas. He feels they have no place in our kitchen or any kitchen.

Do you have a husband, wife or partner like that?

He is so short-sighted when it comes to bananas, but you can be sure he is always really happy to be offered a deliciously sweet green smoothie or a slice of banana bread which he loves to eat spread with a generous layer of dairy-free spread.

As I it's my day off, I decided to take the time to make banana bread. I say take the time, but it's really quick to make in one bowl, then once it's in the oven you can get on with other things.

Green Power Lunch Wrap

Green Power Lunch Wrap. A lush green lunchtime wrap featuring spinach and creamy avocado with a tangy dressing. Delicious! Includes calories, nutrition and a free printable recipe.

Yeah, I know. Yet another wrap. What can I say? I'm on a roll (excuse the pun). 

I just keep thinking up new ideas like these green power lunch wraps. 

We all like a bit of variety in our lunches, but we all too often eat the same lunch over and over. It seems to have become my mission to change that with lots of new sandwiches and wraps. I'll keep them coming as long as I have new ideas and until you say stop!

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