Root Vegetable Soup
6 servings
25 minutes
An easy-to-make, but very tasty soup — root vegetables with a smoked aroma. It consists of the simplest vegetables: potatoes, turnips, carrots, onions, which perfectly impart their flavor to the broth and make it rich. Root vegetable soup can be cooked with smoked bacon — it will add a characteristic aroma to the dish. If you replace the carrots with sweet parsnips and the turnips with rutabaga, the soup can become a restaurant dish by modern standards. A pinch of grated parmesan is the most suitable finish for this recipe.
1
Cut the bacon into small cubes, and do the same with the onion.
- Bacon: 100 g
- Onion: 1 head
2
Cut the celery stalk and root, carrot, potato, and turnip into larger cubes. All root vegetables should, of course, be peeled.
- Celery root: 200 g
- Celery stalk: 1 piece
- Carrot: 2 pieces
- Potato: 4 pieces
- Turnip: 2 pieces
3
Fry the bacon in olive oil until golden, then add the onion, pieces of carrot, and celery stalk, and fry, stirring, for three to four minutes.
- Olive oil: 30 ml
- Bacon: 100 g
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 1 piece
4
Add the remaining root vegetables, mix, and fry for another two to three minutes to let the vegetables absorb the flavors of the bacon and each other.
- Celery root: 200 g
- Potato: 4 pieces
- Turnip: 2 pieces
5
Pour 3 liters of water over the fried vegetables (a bit more is fine as some broth can be drained later for the sauce of the next dish), season with salt, bay leaf, and pepper, and cook for about fifteen minutes.
- Salt: to taste
- Bay leaf: 1 piece
- Ground black pepper: to taste
6
Remove the soup from the heat, season with parsley to taste (but you can skip this, as the soup already has a rich vegetable flavor).
- Parsley: to taste
7
Pour the root vegetable soup into bowls and sprinkle with grated Parmesan.
- Parmesan cheese: to taste