Root Vegetable Soup

• 6 tablespoons unsalted butterbutter
• 1 large onion or 2 leeks (white and light green part only), choppedonion
• 2 to 3 celery stalks, dicedcelery
• 3 garlic cloves, finely choppedgarlic
• 3 rosemary or thyme branchesrosemary
• 2 bay leavesbay-leaf
• 3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
• 2 teaspoons fine sea salt, more as neededsalt
• 1/2 teaspoon black pepper, more as neededpepper
• Juice of 1/2 lemon, more for servinglemon
• Extra-virgin olive oilolive-oil
• Flaky sea saltsalt
• Crushed Aleppo, Urfa or other chile flakes, optional
• Grated Parmesan or pecorino, optionalpecorino

1. 01Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
2. 02Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
3. 03To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Calories

264 kcal

Protein

7 g

Fat

13 g

Saturated fat

6 g

Carbs

30 g

Fiber

9 g

Sugar

1 g

Sodium

585 mg

Cholesterol

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