Sipping soup is supreme comfort on a wet and damp winter evening (especially if you also turn on your favorite R&B playlist!). This lovely vegan bisque is creamy and nurturing for any occasion. We jazzed it up with homemade chips made of blue-tinted potatoes, but a dairy-free grated cheese is also a tasty option.
Bisque-y business
Root bisque is a great creamy base for a chunky vegetable soup. Add a little more stock and some broccoli and cauliflower florets. Simmer until tender.
Ingredients
2 lbs assorted white root vegetables, like turnips, celeriac, parsnips, potatoes and Jerusalem artichokes
1 large sweet onion, peeled and quartered
4 large garlic cloves
2 Tbsp grapeseed oil
1/2 tsp sea salt, plus more to taste
1/4 tsp freshly ground white pepper, plus more to taste
3 fresh thyme sprigs, plus extra for garnish
1/4 lb small purple potatoes (about 4 small potatoes)
6 cups low-sodium vegetable stock, divided
1 – 14 oz can cannellini beans, drained and rinsed
3 Tbsp cider vinegar
Freshly grated nutmeg (optional)
Directions
Space oven racks evenly apart. Preheat oven to 400 F.
Peel white root vegetables. Coarsely chop into large pieces. Place in large bowl along with onion and whole garlic cloves. Drizzle with oil and toss together to evenly coat. Spread out in single layer on large baking sheet. Season with salt and pepper. Tuck thyme into vegetables. Bake on lower rack in oven for 40 to 50 minutes, or until tender. Stir occasionally, watching that vegetables don’t burn or turn dark, as you want the resulting soup to be a creamy golden color.
Meanwhile, for crisp potato wafers to garnish soup, wash purple potatoes and thinly slice using mandoline or knife. Spread out on kitchen towel and blot as dry as possible. Line baking sheet with parchment paper and spread slices out as evenly as possible. Bake on upper rack in 400 F oven for 10 to 15 minutes, depending on potato slice thickness, until crisp and golden. Remove from oven when done as you like and season with salt. Set aside to cool.
When white root vegetables are tender, remove baking sheet from oven and set aside to slightly cool. Discard thyme sprigs.
In high-speed blender, combine roasted vegetables and half the stock. Whirl until velvety smooth, stopping occasionally to scrape down sides of blender with spatula. Transfer puree to large saucepan. Add remaining stock, cannellini beans and vinegar, plus salt and pepper to taste. Gently heat until warmed through. Do not boil.
To serve, ladle into bowls. Touch each serving up with grated nutmeg, if using, and garnish with crisp potato wafers and a fresh thyme sprig.
