I must be going into hibernation. I elect to leave holiday parties early to get into bed at a more than reasonable time, My yard has had none of my attention for a solid month, and I cannot get enough root vegetables. My favorite vegetable at the moment is the Japanese sweet potato. When I take a night-off from the tuber-of-my-eye, I often make soup. The following is a winter veggie bisque recipe that will aid you through the holidays. It is hearty, yet light. Full of flavor, and also full of ginger, garlic, and turmeric to aid your immune system. Merry, Merry!
YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 head of cauliflower, chopped
- 1-2 head of broccoli, chopped
- 8 carrots, chopped
- 1 red onion, chopped in large pieces
- 4-6 cloves garlic
- 6 cups vegetable stock
- 1/2 inch ginger, micro planed
- 1 knob turmeric, micro planed
- as needed salt and pepper
- 1 tablespoon safflower oil
Directions
1. Pre-heat oven to 425* F. In a bowl, combine the vegetables with oil and a sprinkle of salt. Roast the vegetables for 45 minutes, turning at least once half way through.
2. Heat vegetable stock over medium heat, adding the ginger.
3. When the vegetables are tender, remove from oven. Place in a high-speed blender with stock. Blend until smooth.
4. Pour the soup back in to the pan on the burner, still on medium heat. Add turmeric, and stir though. Serve with your favorite warm bread!
Also by Jess: Sweet and Savory Vegan Corn Pudding
Herbed Roasted Veggie Bisque
See more Vegan Soup Recipes
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Photo: Jessica Riley-Norton
Herbed Roasted Veggie Bisque
See more Vegan Soup Recipes
Get more like this--Subscribe to our daily inspirational newsletter for exclusive content!
