Root Vegetable Soup

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

This is a hearty stew that can be made without meat broth: the vegetables sautéed with bacon will provide a rich meaty flavor, while the broth itself will have a light feel.

Ingredients

Bacon - 5 oz
Potato - 4 pieces
Carrot - 2 pieces
Rutabaga - 2 pieces
Celery salt - 5 oz
Celery stalk - 1 piece
Onion - 1 head
Olive Oil - 0 fl oz
Parmesan Cheese - to taste
Parsley - to taste
Bay leaf - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the bacon into small cubes, and do the same with the onion.

Step 2

Cut the celery stalk and root, carrot, potato, and turnip into larger cubes. Of course, all root vegetables should be peeled.

Step 3

In olive oil, sauté the bacon until golden brown, then add the onion, pieces of carrot, and celery stalks, and cook, stirring, for three to four minutes.

Step 4

Add the remaining root vegetables, stir, and sauté for another two to three minutes to allow the vegetables to absorb the flavors of the bacon and each other.

Step 5

Pour 3 liters of water over the sautéed vegetables (you can add a little more, as some of the broth can be reserved later to use in the sauce for the next dish), season with salt, bay leaves, and pepper, and simmer for about fifteen minutes.