Root Vegetable Zoodle Soup with Bacon and Basil Oil

Ingredients

• •5 tablespoons olive oil, divided
• •4 ounces hardwood-smoked bacon, cut into 1/4-inch pieces
• •1 large red onion, halved through root end, thinly sliced
• •3 cloves garlic cloves, finely grated
• •2 sprigs oregano
• •2 sprigs thyme
• •1 leaf bay leaf
• •3 quarts low-sodium chicken broth
• •1 to taste Kosher salt, freshly ground pepper
• •1 large carrot, peeled, spiralized
• •1 large parsnip, peeled, spiralized
• •1 medium turnip, peeled, spiralized
• •8 ounces brussels sprouts, trimmed, thinly sliced
• •2 fillets oil-packed anchovy fillets
• •½ cup finely chopped basil
• •1 teaspoon finely grated lemon zest

Cooking Instructions

1. 1.

   Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5-7 minutes. Transfer bacon to paper towels and let drain.

   7 min

2. 2.

   Pour off all but 2 Tbsp. fat in pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8-10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.

   26 min

3. 3.

   Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).

   8 min

4. 4.

   Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.

   5 min

5. 5.

   Divide soup among bowls; drizzle with basil oil.

   2 min

6. 6.

   Soup can be made 3 days ahead. Let cool; cover and chill.