Seven-Vegetable Soup
- 1/4 cup olive oil
- 1 medium yellow onion, large dice
- 4 medium Jerusalem artichokes (about 8 ounces), also known as sunchokes, peeled and cut into large dice
- 2 medium parsnips (about 12 ounces), peeled and cut into large dice
- 2 medium Yukon Gold potatoes (about 12 ounces), peeled and cut into large dice
- 1 medium carrot (about 5 ounces), peeled and cut into large dice
- 1 medium celery root (about 20 ounces), also known as celeriac, trimmed, peeled, and cut into large dice
- 1 medium fennel bulb (about 12 ounces), stalks trimmed, cored, and cut into large dice
- 1 medium turnip (about 7 ounces), peeled and cut into large dice
- 1 tablespoon kosher salt, plus more as needed
- 6 cups (1 1/2 quarts) low-sodium chicken broth or vegetable broth
- 1 tablespoon freshly squeezed lemon juice, plus more as needed
- 1 teaspoon finely chopped fresh rosemary leaves
- 2 to 3 dried pequín chiles or pinches of red pepper flakes (optional)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot (about 5 ounces), medium (1)
- Celery root (about 20 ounces), medium (1)
- Fennel bulb (about 12 ounces), medium (1)
- Jerusalem artichokes (about 8 ounces), medium (4)
- Parsnips (about 12 ounces), medium (2)
- Rosemary, fresh leaves (1 teaspoon)
- Turnip (about 7 ounces), medium (1)
- Yellow onion, medium large (1)
- Yukon gold potatoes (about 12 ounces), medium (2)
- Canned Goods
Chicken broth or vegetable broth, low-sodium (6 cups)
- Cooking & Baking
- Kosher salt (1 tablespoon)
- Olive oil (1/4 cup)
- Pequin chiles or pinches of red pepper flakes, dried (2)
- Drinks
- Lemon juice, freshly squeezed (1 tablespoon)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published October 6, 2012 (4 months ago).
135 people saved this recipe.
