Winter days in New England are short and often grey, ending with brilliant pastel sunsets. The days of a cool, crisp summer salad are but a memory, replaced by the intoxicating fragrance of an indoor fire and soup simmering on the stove.
A soup full of warm, tasty wholesomeness is worth a brisk dreary day, and makes a frigid winter worth enduring. Especially one that leaves you with immunity-boosting super powers to fight off or conquer the sniffles or worse.
Roasted Vegetable Bisque
4 servings
2 Onions
8 Carrots
1 Head Cauliflower, or 2-3 C Brussels Sprouts
5 Cloves of Garlic
1 TB Safflower Oil
2 tsp Thyme
2 Sprigs of Rosemary, chopped
4 C Veg Stock
1 tsp Turmeric
1 tsp Ginger
1 C Shelled Edamame
Season with a good squirt of Bragg’s Liquid Aminos, a little pepper, and then more salt if you think you need it.
1. Roast the vegetables in the oven with the oil, rosemary and thyme at 400 degrees for 45 minutes, or until soft. Check in periodically, turning the veggies.
2. In a High-speed blender, blend half the veggies with half of the stock to a bisque, and then dump it in to a pot on the stove. Blend the second half, and add it to the first batch. Keep soup on medium to low heat, adding the spices and edamame.
3. Serve with warm bread spread with vegan butter. 🙂
Related: Hungarian Mushroom Soup
Mexican Sweet Potato Soup with Cilantro “Feta”
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Photo: Jessica Riley-Norton
