There are a few food websites I frequent but I normally read them for the entertainment value instead of recipe ideas. I love reading about food and every so often a recipe will catch my eye and I feel the need to recreate it in a way that suits my style and my tastes. This is the story behind this roasted root vegetable bisque. The original recipe comes from eat, live, run. You may have heard of the author, Jenna Weber, who just released her cookbook White Jacket Required. Her recipes tend to be very user friendly and I love how she creates seasonal recipes to match her active lifestyle. For the original recipe click here. My version omitted the peppers since I don’t like them and also the cayenne pepper so I could share this with Cia Lou. She loved this soup. For Cia’s complete meal I added in some buckwheat groat, millet, quinoa porridge I had already made her and a hard boiled egg yolk. Gourmet food eating Lou!
This soup was served along with our duck salads from the previous post.
Roasted Root Vegetable Bisque
- – 1 large sweet potato, peeled and chopped into 1″ cubes
- – 1 medium rutabaga, peeled and chopped into 1″ cubes
- – 2 medium parsnips, peeled and chopped into 1 ” cubes
- – 2 large carrots, peeled and chopped into 1″ pieces
- – olive oil
- – 1 can coconut milk
- – 3 cups water
- – 3 teaspoons Better Than Bouillon vegetable base
- – 1 1/2 teaspoons salt
- – 1/4 teaspoon dried rosemary
- – 1 tablespoon maple syrup
- – 1 teaspoon fresh thyme leaves
- Preheat oven to 400°.
- Coat two cookie sheets with oil. Place the sweet potato and rutabaga on one, place the parsnips and carrots on the other. Place pans in the oven roasting 30-35 minutes until tender. Carrots and parsnips may be done first so keep an eye on them.
- In a large pot add the roasted vegetables, coconut milk, water, vegetable base, salt, rosemary, maple syrup, and thyme leaves. Using an immersion blender blend until very smooth.
- Reheat until warm and serve.