Root Vegetable Soup

Ingredients

• Bacon 5 oz
• Potato 4 pieces
• Carrot 2 pieces
• Rutabaga 2 pieces
• Celery salt 5 oz
• Celery stalk 1 piece
• Onion 1 head
• Olive Oil 0 fl oz
• Parmesan Cheese to taste
• Parsley to taste
• Bay leaf 1 piece
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the bacon into small cubes, and do the same with the onion.

Step 2

Cut the celery stalk and root, carrot, potato, and turnip into larger cubes. Of course, all root vegetables should be peeled.

Step 3

In olive oil, sauté the bacon until golden brown, then add the onion, pieces of carrot, and celery stalks, and cook, stirring, for three to four minutes.

Step 4

Add the remaining root vegetables, stir, and sauté for another two to three minutes to allow the vegetables to absorb the flavors of the bacon and each other.

Step 5

Pour 3 liters of water over the sautéed vegetables (you can add a little more, as some of the broth can be reserved later to use in the sauce for the next dish), season with salt, bay leaves, and pepper, and simmer for about fifteen minutes.

Step 6

Remove the soup from heat and season with parsley to taste (though you can skip this step, as the soup already has a rich vegetable flavor).

Step 7

Ladle the root vegetable soup into bowls and sprinkle with coarsely grated Parmesan cheese.