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Root Vegetable Zoodle Soup with Bacon and Basil Oil

Yotam Ottolenghi
  • minutes
  • Serves 6

INGREDIENTS

1

cut into 4-inch pieces 4 ounces hardwood-smoked bacon

2

Anchovy, oil-packed fillets

1/2 cup

Basil

1

Bay leaf

8 oz

Brussels sprouts

1

Carrot, very large

3

Garlic cloves

1 tsp

Lemon, zest

2

sprigs Oregano

1

Parsnip, large

1

Red onion, large

2

sprigs Thyme

1

Turnip, medium

3 qt

Chicken broth, low-sodium

1

Kosher salt

5 tbsp

Olive oil