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Vegan Roots and Blues Bisque

Serves 8.


    Vegan Roots and Blues Bisque

    Sipping soup is supreme comfort on a wet and damp fall evening. This lovely vegan bisque is creamy and nurturing for any occasion. We jazzed it up with homemade chips but a dairy-free grated cheese is also a tasty option.



    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.


    Vegan Roots and Blues Bisque


    • 2 lb (1 kg) assorted white root vegetables, such as turnip, celeriac, parsnips, potatoes, and Jerusalem artichokes
    • 1 large sweet onion, peeled and quartered
    • 4 large garlic cloves
    • 2 Tbsp (30 mL) grapeseed oil
    • 1/2 tsp (2 mL) sea salt
    • 1/4 tsp (2 mL) freshly ground white pepper
    • 3 fresh thyme sprigs, plus extra for garnish
    • 1/4 lb (110 g) small purple potatoes, about 4 small potatoes
    • 6 cups (1.5 L) vegetable or chicken stock
    • 398 mL can cannellini beans, rinsed and drained
    • 3 Tbsp (45 mL) cider vinegar
    • Freshly grated nutmeg
    • Preheat oven to 400 F (200 C). Space oven racks evenly apart.


    Per serving:

    • calories197
    • protein10g
    • fat6g
      • saturated fat1g
      • trans fat0g
    • carbohydrates27g
      • sugars8g
      • fibre5g
    • sodium633mg



    Peel 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 a 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 until tender. Stir occasionally, watching that vegetables donu2019t burn or turn dark, as you want the resulting soup to be creamy golden.


    Meanwhile, for crisp potato wafers to garnish soup, wash purple potatoes and thinly slice on a mandolin. 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 (200 C) oven for 10 to 15 minutes, depending on the thickness, until crisp and golden. Remove from oven when done as you like and season with salt. Set aside to cool.


    When root vegetables are tender, remove sheet from oven and set aside to slightly cool. Discard thyme sprigs.


    In high-speed blender, add roasted vegetables and half the stock. Whirl until velvety smooth, stopping occasionally to scrape down the sides with a spatula. Transfer pureu0301e to large saucepan. Add remaining stock, cannellini beans, vinegar, salt, and pepper. Gently heat until warmed through. Do not boil.


    To serve, ladle into bowls. Touch each up with a fresh grating of nutmeg and garnish with crisp potato wafers and a fresh thyme sprig.


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    This recipe is part of the Upbeat Blues collection.



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