How to Cook Seven Vegetables Soup

Serves: 8-10

Preparation time: 20 mins

Cooking time: 1 hour

Ingredients needed to make Seven Vegetables Soup:

• 2 medium Yukon Gold potatoes, peeled and chopped into large dices
• 4 medium Jerusalem artichokes, peeled and chopped into large dices
• 1 medium celery root, trimmed, peeled and diced
• 1 medium turnip, peeled and chopped into large dices
• 1 medium carrot, peeled and chopped into large dices
• 1 medium yellow onion, peeled and chopped into large dices
• 1 medium fennel bulb, trimmed, cored and chopped into large dices
• 2 medium parsnips, peeled and chopped into large dices
• 2-3 dried pequin chiles
• 1 tbsp fresh lemon juice, plus more if necessary
• 1 tbsp kosher salt, plus more if necessary
• ¼ cup olive oil
• 6 cups low-sodium chicken broth
• 1 tsp fresh rosemary leaves, finely chopped

Cooking instructions for Seven Vegetables Soup:

• Drizzle oil in a large Dutch oven and heat it over moderate flame until it shimmers.
• Toss the onions into it and sauté for about 6 minutes, stirring often, until it softens.
• Dump rest of the veggies, one at a time, and sprinkle a tbsp of salt over them
• Stir them all together and place a tight-fitting lid on top.
• Cook the veggies for about 20 minutes, stirring it at 5 minute intervals, until they soften yet don’t turn mushy.
• Pour in broth and give it a nice stir to mix well.
• Increase the heat slightly and simmer the soup for a couple of minutes.
• Lower the heat moderate low flame and continue to simmer for about 10 minutes, uncovered, while stirring periodically, until the veggies appear soft when teased by a fork.
• Turn off the heat and stir in a splash of lemon juice until mixed properly into the soupf.
• Sprinkle the chiles and chopped rosemary over it and fold them into the soup until they are distributed evenly throughout the mixture.
• Adjust the seasoning if necessary and ladle it into serving soup bowls.
• Serve hot.

Image credit: Wikimedia Commons