Root Vegetable Soup
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
60
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 medium
Onion1 large
Carrot1 small
Celeriac1 medium
Fennel (bulb, fronds reserved)1 medium
Turnip8 cups
Chicken StockDirections:
1
Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks
2
Heat the olive oil in a large soup pot
3
Add the onion and cook until softened but not browned, about 5 minutes
4
Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown
5
When all the vegetables are soft, add the chicken stock
6
Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency
7
Garnish each bowl with the chile powder and more olive oil
8
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
9
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results