Seven-Vegetable Soup

Name: Seven-Vegetable Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 142 grams medium carrot (about , peeled and cut into large dice; 567 grams medium celery root (about , also known as celeriac, trimmed, peeled, and cut into large dice; 340 grams medium fennel bulb (about , stalks trimmed, cored, and cut into large dice; 1 teaspoon finely chopped fresh rosemary leaves; 227 grams medium Jerusalem artichokes (about , also known as sunchokes, peeled and cut into large dice; 1 Tbsp kosher salt, plus more as needed; 1 Tbsp freshly squeezed lemon juice, plus more as needed; 59 milliliters olive oil; 340 grams medium parsnips (about , peeled and cut into large dice; 2 to 3 dried pequín chiles or pinches of red pepper flakes (optional); 198 grams medium turnip (about , peeled and cut into large dice; 1 liters cups low-sodium chicken broth or vegetable broth; 1 medium yellow onion, large dice; 340 grams medium Yukon Gold potatoes (about , peeled and cut into large dice

You can never have too many soup recipes, so give Seven-Vegetable Soup It is perfect for Autumn. A mixture of pinches of pepper flakes, turnip, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Heat the oil in a large pot or Dutch oven over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the onion and cook, stirring occasionally, until softened, about 6 minutes.

Ingredients you will need

Onion

Add the rest of the vegetables and the measured salt, stir to combine, and cover with a tightfitting lid. Cook, stirring every 5 minutes, until the vegetables begin to soften but still hold their shape, about 20 minutes total.Increase the heat to medium high, add the broth, stir to combine, and bring to a simmer. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the vegetables are fork tender, about 10 minutes more.

Ingredients you will need

Vegetable

Broth

Salt

Remove from the heat.

Add the measured lemon juice, rosemary, and chiles or pepper flakes (if using) and stir to combine. Taste and season with additional salt and lemon juice as needed.

Ingredients you will need

Lemon Juice