Root Vegetable Zoodle Soup with Bacon and Basil Oil

Ingredients

• 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

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