Root Veggie Bisque Recipe

Root Veggie Bisque Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 3 large shallots, chopped
• 2 large carrots, shredded
• 2 medium parsnips, shredded
• 1 medium potato, peeled and chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 4 cups vegetable broth or water
• 1 cup plain unsweetened soy milk
• salt and freshly ground black pepper
• 1 tablespoon minced fresh parsley, garnish

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the shallots, carrots, parsnips, potato and garlic
3. Cover and cook until softened, about 5 minutes
4. Add the thyme, marjoram and broth and bring to a boil
5. Reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes
6. Puree the soup in the pot with an immersion blender or in a blender or food processor in batches if necessary, then return to the pot
7. Stir in the soy milk and taste, adjusting seasonings if necessary
8. Heat the soup over low heat until hot
9. Ladle into bowls, sprinkle with parsley and serve

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