ROOT VEGETABLE ZOODLE SOUP WITH BACON AND BASIL OIL

Root Vegetable Zoodle Soup with Bacon and Basil Oil image

Provided by Yotam Ottolenghi

Yield 6 servings

Number Of Ingredients 16

5 tablespoons olive oil, divided
4 ounces hardwood-smoked bacon, cut into 1/4-inch pieces
1 large red onion, halved through root end, thinly sliced
3 garlic cloves, finely grated
2 sprigs oregano
2 sprigs thyme
1 bay leaf
3 quarts low-sodium chicken broth
Kosher salt, freshly ground pepper
1 very large carrot, peeled, spiralized using a medium blade or cut into matchsticks
1 large parsnip, peeled, spiralized using a medium blade or cut into matchsticks
1 medium turnip, peeled, spiralized using a medium blade or cut into matchsticks
8 ounces brussels sprouts, trimmed, thinly sliced
2 oil-packed anchovy fillets, finely chopped (optional)
1/2 cup finely chopped basil
1 teaspoon finely grated lemon zest

Steps:

Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5-7 minutes. Transfer bacon to paper towels and let drain.
Pour off all but 2 Tbsp. fat in pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8-10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.
Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).
Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.
Divide soup among bowls; drizzle with basil oil.
Soup can be made 3 days ahead. Let cool; cover and chill.