Hearty Seven-Vegetable Broth Recipe

Hearty Seven-Vegetable Broth Recipe

Rewritten Article:

Hear this, mates! We've got a scrumptious soup recipe for ya straight from New York's legendary The Spotted Pig. Chef April Bloomfield, their culinary maestro, concocted this dish by transforming the English classic, bubble and squeak, into a soup form, perfect for leftover root vegetables. This bad boy is a medley of onion, parsnip, potato, Jerusalem artichoke, carrot, fennel, celery root, turnip, and a dash of zesty flavors!

To cook it up, chunk those veggies and sauté 'em in olive oil, then simmer 'em in broth until they're tender and scrumptious. Season it with a squeeze of lemon juice, a sprinkle of fresh rosemary, and a dash of red pepper flakes. If you're hankering for more protein, pair this hearty soup with our simple Swedish Meatballs.

What to Grab:

This soup boasts a complex flavor and texture thanks to the eight different veggies. If you can't find one, don't sweat it! Just use more of any you've got on hand.

Fancy giving traditional vegetable soup a twist with some pesto? Check out our basic recipe!

• Servings: 8-10 hearty helpings
• Difficulty: A cinch!
• Preparation Time: 1 hr 20 mins

Ingredients:

• 1/4 cup olive oil (yeah, baby!)
• 1 medium yellow onion, chopped coarsely (to maintain character)
• 4 medium Jerusalem artichokes (about 8 ounces), peeled and chopped (yeah, sunchokes work too!)
• 2 medium parsnips (about 12 ounces), peeled and chopped
• 2 medium Yukon Gold potatoes (about 12 ounces), peeled and chopped
• 1 medium carrot (about 5 ounces), peeled and chopped
• 1 medium celery root (about 20 ounces), also known as celeriac, trimmed, peeled, and chopped
• 1 medium fennel bulb (about 12 ounces), trimmed, cored, and chopped
• 1 medium turnip (about 7 ounces), peeled and chopped
• 1 tablespoon kosher salt, plus more as needed (just a pinch, mate)
• 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)

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until it's softened, about 6 minutes.
2. Add the rest of your veggies and the measured salt, stir to combine, and cover with a lid. Cook, stirring every 5 minutes, until the vegetables begin to soften but still hold their shape, about 20 minutes total.
3. 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 tender and delicious, about 10 minutes more.
4. 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.

Don't be a foozle and miss out on this seven-veggie soup sensation! Give it a go, and impress your mates with your newfound culinary prowess!

1. The scrumptious seven-veggie soup, derived from April Bloomfield's recipe at The Spotted Pig in New York, falls under the uncategorized section of our recipes due to its unique twist on the traditional bubble and squeak dish.
2. In the process of creating this soup, various vegetables such as turnip, parsnip, fennel, and others are combined, with turnip being one of the key ingredients.
3. Complementing this hearty soup, we provide our Aussie mates with a simple recipe for Swedish Meatballs, serving as a perfect protein pairing.
4. For those looking to explore further, our site features another soup recipe that adds a distinctive twist to a traditional vegetable soup through the addition of pesto – an exciting new option for those with a taste for nutrition and experimentations.

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