Root Vegetable Zoodle Soup With Bacon And Basil Oil

• 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 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)
• 1/2 cup finely chopped basil
• 1 teaspoon finely grated lemon zest

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.
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.
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).
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. Divide soup among bowls; drizzle with basil oil.
6. Soup can be made 3 days ahead. Let cool; cover and chill.

olive oil, bacon, red onion, garlic, oregano, thyme, bay leaf, chicken broth, kosher salt, carrot, parsnip, blade, brussels sprouts, oil, basil, lemon zest

Taken from www.epicurious.com/recipes/food/views/root-vegetable-zoodle-soup-with-bacon-and-basil-oil (may not work)