Name: Root Vegetable Zoodle Soup with Bacon and Basil Oil
Yield: 6 Servings
Ingredients: 5 tablespoons olive oil, divided; 4 ounces hardwood-smoked bacon, cut into ¼-inch pieces; 1 large red onion, halved through root end, thinly sliced; 3 garlic cloves, finely grated; 2 sprigs oregano; 2 sprigs thyme; 1 bay leaf; 3 quarts low-sodium chicken broth; Kosher salt, freshly ground pepper; 1 very large carrot, peeled, spiralized using a medium blade or cut into matchsticks; 1 large parsnip, peeled, spiralized using a medium blade or cut into matchsticks; 1 medium turnip, peeled, spiralized using a medium blade or cut into matchsticks; 8 ounces brussels sprouts, trimmed, thinly sliced; 2 oil-packed anchovy fillets, finely chopped (optional); ½ cup finely chopped basil; 1 teaspoon finely grated lemon zest

Image may contain Bowl Food Dish Meal Pasta Noodle Spaghetti and Soup Bowl

Michael Graydon & Nikole Herriott

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

Recipe notes