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Medieval root vegetable soup

Medieval root vegetable soup

Warming and filling root vegetable soup inspired by medieval ingrediens and cooking techniques
Course Main Dish, Soup & stew
Cuisine Campfire cooking, Fall, Historical cooking, Medieval, Renaissance, Seasonal cooking
Keyword autumn, filling, medieval, soup
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 5 people


  • 250 grams smoked salted bacon whole piece cut into dices. Remove the fat and skin
  • 2 root parsley diced
  • 2 Carrots diced
  • 1 yellow beet other beat would also work. I am guessing turnip would also be good. I do not recommend using red beets as they tend to color everything a icky purple color.
  • 1 leek cut into rings, wash well
  • 2 onion diced
  • 5 sprigs thyme tie them together, so they are easy to remove
  • butter for frying - or use the pork fat


  1. Fry the onion and leek in butter in the bottom of the pot. Make sure the onions are completely done otherwise they will add the taste of raw leak to everything.

  2. Add the pork once the onion is done.

  3. Add in everything else once the pork is done.
  4. Cover well in water and boil until the root vegetables are done
  5. Check to see if it needs a bit of seasoning. Mine did not