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Seven-Vegetable Soup

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Seven-Vegetable Soup

Ingredients

  • 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)
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Published 2014-09-09 12:35:56 (2 years ago).

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