Root Vegetable Zoodle Soup with Bacon and Basil Oil

Ingredients for Root Vegetable Zoodle Soup with Bacon and Basil Oil

• 80 ml olivolja, uppdelad

• 110g hardwood-smoked bacon, cut into 1/4-inch pieces

• 1 large red onion, halved through root end, thinly sliced

• 3 vitlöksklyftor, fint rivna

• 2 sprigs oregano

• 2 kvistar timjan

• 1 lagerblad

• 2.8L low-sodium chicken broth

• Koshersalt, nymalen peppar

• 1 very large carrot, peeled, spiralized using a medium blade or cut into matchsticks

• 1 large parsnip, peeled, spiralized using a medium blade or cut into matchsticks

• 1 medium turnip, peeled, spiralized using a medium blade or cut into matchsticks

• 230g brussels sprouts, trimmed, thinly sliced

• 2 oil-packed anchovy fillets, finely chopped (optional)

• 1/2 cup finely chopped basil

• 1 tesked finrivet citronskal

How to make Root Vegetable Zoodle Soup with Bacon and Basil Oil

Heat 1 tablespoon oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5–7 minutes. Transfer bacon to paper towels and let drain.

Pour off all but 2 tablespoons fat in pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8–10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavours to come together.

Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).

Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 tablespoons oil in a small bowl; season basil oil with salt and pepper.

Divide soup among bowls; drizzle with basil oil.

Soppa kan göras 3 dagar i förväg. Låt svalna; täck och kyl.

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