Root Vegetable Soup

Directions

1. 1
   Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks.
2. 2
   Heat the olive oil in a large soup pot.
3. 3
   Add the onion and cook until softened but not browned, about 5 minutes.
4. 4
   Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown.
5. 5
   When all the vegetables are soft, add the chicken stock.
6. 6
   Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency.
7. 7
   Garnish each bowl with the chile powder and more olive oil.
8. 8
   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9. 9
   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.