crunchy root vegetable soup
Prep: 15min | Cooking: 15min
125g pancetta or bacon, diced
1 onion, halved and thinly sliced
2 garlic cloves, minced
1 tsp oregano
1 tsp basil
2 litres vegetable or chicken stock
1 large carrot, halved and very thinly sliced
1/4 celery root, quartered and very thinly sliced
1 parsnip, halved and very thinly sliced
1 zucchini, halved and very thinly sliced
2/3 cup bulgur
1 tsp grated lemon zest
2 tbsp parsley pesto
Optional: 4-6 Brussels sprouts, thinly sliced
In a soup pot on high heat, fry the pancetta until browning. Set onto a plate covered with a sheet of kitchen paper.
Lower heat of pot and pour a very small amount of stock into the pot to scrub the brown bits off the bottom. Add the onion. Once translucent, add the garlic and herbs. Once aromatic, pour in all of the stock. And the bulgur. After 5 min of simmering, add the veggies and simmer, covered, another 5 min.
Remove from heat and mix in the lemon zest and pesto. Season to taste with salt and pepper.