She Strengthens

Winter Wonderland Soup: A Hearty Twist on a Classic

As the temperature drops, our cravings for warm, comforting bowls of goodness skyrocket. Chef April Bloomfield’s innovative take on bubble and squeak, a traditional English dish, is the perfect solution. This vibrant soup is packed with a medley of root vegetables, simmered in a flavorful broth, and finished with a hint of citrus and herbs.

The Star of the Show: Root Vegetables

The key to this soup’s success lies in its diverse cast of characters. Eight different vegetables come together to create a rich tapestry of flavors and textures. From the sweetness of parsnips and carrots to the earthiness of Jerusalem artichokes and celery root, each ingredient plays a vital role.

Easy to Make, Easy to Adapt

This recipe is a cinch to prepare, and its flexibility makes it a great option for vegetarians and vegans alike. Simply swap out the chicken broth for vegetable broth, and you’re good to go! If you’re hankering for some added protein, serve with a side of Swedish meatballs for a satisfying meal.

The Recipe

Yield: 8-10 servings
Difficulty: Easy
Total Time: 1 hour 20 minutes

Ingredients

• 1/4 cup olive oil
• 1 medium yellow onion, diced
• 4 medium Jerusalem artichokes, peeled and diced
• 2 medium parsnips, peeled and diced
• 2 medium Yukon Gold potatoes, peeled and diced
• 1 medium carrot, peeled and diced
• 1 medium celery root, trimmed, peeled, and diced
• 1 medium fennel bulb, stalks trimmed, cored, and diced
• 1 medium turnip, peeled and diced
• 1 tablespoon kosher salt
• 6 cups low-sodium chicken or vegetable broth
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely chopped fresh rosemary leaves
• 2-3 dried pequín chiles or pinches of red pepper flakes (optional)

Instructions

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 remaining vegetables and measured salt, stir to combine, and cover with a tight-fitting lid.
4. Cook, stirring every 5 minutes, until the vegetables begin to soften but still hold their shape, about 20 minutes total.
5. Increase the heat to medium-high, add the broth, stir to combine, and bring to a simmer.
6. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the vegetables are fork-tender, about 10 minutes more.
7. Remove from heat, add the measured lemon juice, rosemary, and chiles or pepper flakes (if using), and stir to combine.
8. Taste and season with additional salt and lemon juice as needed.