Best Root Vegetable Zoodle Soup With Bacon And Basil Oil Recipes

ROOT VEGETABLE SOUP

Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

ROOT VEGETABLE ZOODLE SOUP WITH BACON AND BASIL OIL

Root Vegetable Zoodle Soup with Bacon and Basil Oil image

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.

Provided by Yotam Ottolenghi

Yield 6 servings

Number Of Ingredients 16

Ingredients

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.