Seven-Vegetable Soup

Ingredients

• 5 ounces carrots peeled cut into large dice
• 20 ounces celery root trimmed peeled cut into large dice
• 12 ounces fennel bulb cored trimmed cut into large dice
• 1 teaspoon rosemary leaves fresh finely chopped
• 8 ounces sunchokes peeled cut into large dice
• 1 tablespoon kosher salt as needed plus more
• 1 tablespoon juice of lemon as needed freshly squeezed plus more
• 0.3 cup olive oil 
• 12 ounces parsnips peeled cut into large dice
• 2  pepper dried red
• 7 ounces turnip peeled cut into large dice
• 1.5 quarts vegetable broth low-sodium
• 1 medium onion yellow
• 12 ounces yukon gold potatoes peeled cut into large dice

Equipment

• dutch oven

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
3. Add the rest of the vegetables and the measured salt, stir to combine, and cover with a tightfitting lid. Cook, stirring every 5 minutes, until the vegetables begin to soften but still hold their shape, about 20 minutes total.Increase the heat to medium high, add the broth, stir to combine, and bring to a simmer. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the vegetables are fork tender, about 10 minutes more.
4. Remove from the heat.
5. Add the measured lemon juice, rosemary, and chiles or pepper flakes (if using) and stir to combine. Taste and season with additional salt and lemon juice as needed.