Chef April Bloomfield of New York’s The Spotted Pig created this soup version of bubble and squeak, an English dish of shallow-fried vegetables, to use up leftover root vegetables. To make it, sauté a mix of onion, parsnip, potato, Jerusalem artichoke, carrot, fennel, celery root, and turnip, then simmer with broth until tender. Season with a little lemon juice, fresh rosemary, and red pepper flakes, and you’ll have a healthy, hearty soup that you can easily make vegetarian or vegan by using vegetable broth instead of chicken broth. If you’re craving some protein, pair with our easy Swedish Meatballs on the side.
What to buy: The eight different vegetables in this soup give it a complex flavor and lots of texture, but if you can’t find one of them, just use more of any of the others.
See also our basic vegetable soup using pesto.