Seven-Vegetable Soup Recipe Recipe

Name: Seven-Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pequin chiles or pinches of red pepper flakes (optional)

Servings: persons

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 pequin chiles or pinches of red pepper flakes (optional)

1
Heat the oil in a large pot or Dutch oven over medium heat until shimmering.
2
Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
3
Add the rest of the vegetables and the measured salt, stir to combine, and cover with a tightfitting lid.
4
Cook, stirring every 5 minutes, until the vegetables begin to soften but still hold their shape, about 20 minutes total.
5
Increase the heat to medium high, add the broth, stir to combine, and bring to a simmer.
6
Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the vegetables are fork tender, about 10 minutes more.
7
Remove from the heat.
8
Add the measured lemon juice, rosemary, and chiles or pepper flakes (if using) and stir to combine.
9
Taste and season with additional salt and lemon juice as needed.

795

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Seven-Vegetable Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seven-Vegetable Soup Recipe

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