Autumn Vegetable Bisque

  • Yield: 8 servings


2teaspoons olive oil
1medium onion, chopped
1large leek
1teaspoon crushed garlic
4cups water
4cups peeled and chopped root vegetables (use a mixture of turnips, parsnips, rutabaga, and carrots)
2tablespoons dried parsley
1teaspoon salt
1/2teaspoon black pepper
2cups fortified plain soy- or rice milk
2tablespoons white wine vinegar or fresh lemon juice
1/4cup chopped fresh chives or green onions for garnish


  1. 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.
  2. 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, courtesy of The Cancer Project

Nutritional Info *per serving

  • Calories 66
  • Fat 1.9g
  • Saturated Fat 0.3g
  • Cholesterol 0mg
  • Sodium 281mg
  • Carbohydrate 10,6g
  • Fiber 2.2g
  • Sugars 3.7g
  • Protein 2.6g