Root Vegetable Soup

1. 1

   Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks.

2. 2

   Heat the olive oil in a large soup pot.

3. 3

   Add the onion and cook until softened but not browned, about 5 minutes.

4. 4

   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.

5. 5

   When all the vegetables are soft, add the chicken stock.

6. 6

   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.

7. 7

   Garnish each bowl with the chile powder and more olive oil.

8. 8

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

9. 9

   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.

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