Root vegetable soup

  • Preparation Time35 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
1 medium onion
1 large carrot
1 small celeriac
1 medium Maris piper potato
1 medium bulb fennel, fronds reserved
1 medium turnip
5 Jerusalem artichokes
60ml extra-virgin olive oil, more for drizzling
1.8 litres chicken stock
Ground chilli powder
1) Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks.

2) Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about five minutes. Add the carrot, and cook for five minutes, and then add the remaining vegetables at five minute intervals, adjusting the heat as necessary so the vegetables don't brown.

3) When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat and simmer for five to ten minutes, or until the soup has come together, it should have a thick consistency.

4) Garnish each bowl with the chilli powder and more olive oil.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representatio

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