Vegetable Bread Soup

A delicious vegetarian recipe from EatRx Advisor and Master Chef, Bill Telepan.


Makes approximately 3 quarts



2 ounces extra virgin olive oil

½ onion – minced

2 cloves garlic – minced

1 celery root-peeled, quartered and sliced 1/8

1 white turnip-peeled, quartered and sliced 1/8 inch

1 small yellow turnip-peeled, quartered and sliced 1/8 inch

1 small savoy cabbage – outer leaves – rib out and sliced 1/8 inch

1 leek – sliced in 1/8 inch circles, washed well

1 cup beans – soaked overnight

2 ½  quarts vegetable stock

1×4 inch piece parmesan rind

8 ounces Idaho potato-peeled and diced

1 bunch green swiss chard-leaves julienne



Over medium heat, heat oil and add onion and garlic and cook until it becomes aromatic

Add celery root and both turnips and cook for 5 minutes stirring occasionally

Add cabbage and leek and cook additional 5 minutes

Add beans, stock and rind and simmer until beans are tender(about 1 hour)

Add potatoes and simmer until tender(5-8 minutes)

Add swiss chard and wilt

Season with salt and pepper

Baguette – slice thick and toast with evoo and parmesan

Per order:

2 croutons heated with soup to break up and thicken soup

Drizzle at table w/ evoo



Arugula-Walnut Pesto


1 bunch arugula-stems removed

1 bunch basil-stems removed

2 tablespoons grated parmesan

2 tablespoons toasted walnuts

4 ounces extra virgin olive oil


Place arugula and basil in lightly salted boiling water for 20 seconds, remove and place in ice water for 2 minutes

Remove from water, squeeze out and place in blender with remaining ingredients and blend smooth

Season with salt and pepper


About the Chef

Chef Bill Telepan is one of New York’s leaders in sourcing quality ingredients from small farms and local purveyors. He brings to Oceana his commitment to using the finest and freshest ingredients, combined with his classic training and contemporary influences. Chef Bill was owner and chef of the critically-acclaimed, Michelin-starred Telepan Restaurant on Manhattan’s Upper West Side, and before then worked at Le Cirque, Le Bernardin, Ansonia, and Judson Grill. He also worked under the legendary Chef Alain Chapel in Lyons after graduating from the Culinary Institute of America.


Outside of work, Chef Bill is the Executive Chef of Wellness in the Schools, a non-profit group committed to enriching lunch and recess programs for children in public schools. He lives in Manhattan with his wife and daughter. Follow Chef Bill on Instagram @BillTelepan and Twitter @BillTelepan



EatRx does not adhere to any particular dietary dogma or approach, other than always emphasizing “real food”.

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