7 Vegetable Soup

The super soup for detoxing, or just enjoying with the family.

You will need to get

• 1 medium yellow onion, large diced
• 4 medium Jerusalem artichokes
• 2 medium parsnips peeled and cut into large dice
• 1 medium carrot peeled and cut into large dice
• 1 medium celery root trimmed, peeled, and cut into large dice
• 1 medium fennel bulb stalks trimmed, cored, and cut into large dice
• 1 medium turnip peeled and cut into large dice
• 1 teaspoon sea salt, plus more as needed
• 6 cups chicken broth or vegetable broth
• 1 tablespoon freshly squeezed lemon juice, plus more as needed
• 1 teaspoon finely chopped fresh rosemary leaves

There are seven different vegetables in this soup which give it a great complex flavor and lots of texture, but if you can’t find one of them, just use more of any of the others.

How to…

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