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.

  • Yield: 8 to 10 servings
  • Difficulty: Easy
  • Total: 1 hr 20 mins

Ingredients (14)

  • 1/4 cup olive oil
  • 1 medium yellow onion, large dice
  • 4 medium Jerusalem artichokes (about 8 ounces), also known as sunchokes, peeled and cut into large dice
  • 2 medium parsnips (about 12 ounces), peeled and cut into large dice
  • 2 medium Yukon Gold potatoes (about 12 ounces), peeled and cut into large dice
  • 1 medium carrot (about 5 ounces), peeled and cut into large dice
  • 1 medium celery root (about 20 ounces), also known as celeriac, trimmed, peeled, and cut into large dice
  • 1 medium fennel bulb (about 12 ounces), stalks trimmed, cored, and cut into large dice
  • 1 medium turnip (about 7 ounces), peeled and cut into large dice
  • 1 tablespoon kosher salt, plus more as needed
  • 6 cups (1 1/2 quarts) low-sodium chicken broth or vegetable broth
  • 1 tablespoon freshly squeezed lemon juice, plus more as needed
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 to 3 dried pequín chiles or pinches of red pepper flakes (optional)


  1. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
  2. Add the rest of the vegetables and the measured salt, stir to combine, and cover with a tightfitting lid. Cook, stirring every 5 minutes, until the vegetables begin to soften but still hold their shape, about 20 minutes total.
  3. Increase the heat to medium high, add the broth, stir to combine, and bring to a simmer. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the vegetables are fork tender, about 10 minutes more.
  4. Remove from the heat. Add the measured lemon juice, rosemary, and chiles or pepper flakes (if using) and stir to combine. Taste and season with additional salt and lemon juice as needed.