Root Vegetable Zoodle Soup With Bacon And Basil Oil Recipes

ROOT VEGETABLE ZOODLE SOUP WITH BACON AND BASIL OIL

Steps:

• Heat 1 Tbsp. 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 Tbsp. 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 flavors 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 Tbsp. oil in a small bowl; season basil oil with salt and pepper.
• Divide soup among bowls; drizzle with basil oil.
• Soup can be made 3 days ahead. Let cool; cover and chill.