Autumn Vegetable Bisque
- Yield 8 servings
Simple root vegetables are elevated to the status of royalty in this low-calories, low-fat soup.
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 large leek
- 1 teaspoon crushed garlic
- 4 cups water
- 4 cups peeled and chopped root vegetables (use a mixture of turnips, parsnips, rutabaga, and carrots)
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fortified plain soy- or rice milk
- 2 tablespoons white wine vinegar or fresh lemon juice
- 1/4 cup chopped fresh chives or green onions for garnish
- Heat oil in a large soup pot. Add onion, leek, and garlic, and sauté 8 to 10 minutes. Add water, root vegetables, parsley, salt, and black pepper, and bring to a boil. Reduce heat, cover, and cook 45 to 60 minutes, stirring occasionally. Remove from heat and stir in non-dairy milk. Mix well, then stir in vinegar or lemon juice.
- Blend in batches in blender or food processor until completely smooth. Warm gently until heated through. Do not boil. Garnish each serving with some of the chives or green onions. Makes about 2 1/2 quarts.
Recipe reprinted from Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.