Recipe courtesy of April Bloomfield
Root Vegetable Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 61
- Dietary Fiber
- 7
- Sugar
- 26
- Protein
- 18
- Cholesterol
- 14
- Sodium
- 788
- Total: 1 hr 5 min
- Prep: 35 min
- Cook: 30 min
Ingredients
1 medium onion
1 large carrot
1 small celeriac
1 medium Yukon gold potato
1 medium bulb fennel, fronds reserved
1 medium turnip
5 Jerusalem artichokes
1/4 cup extra-virgin olive oil, more for drizzling
8 cups chicken stock
Ground chile powder
Directions
- Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. 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. When all the vegetables are soft, add the chicken stock. 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. Garnish each bowl with the chile powder and more olive oil.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.