Autumn Vegetable Bisque

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Autumn Vegetable Bisque

 

2 t olive oil

1 medium sweet onion, chopped

1 large leek, rinsed well and sliced (the part below the leaves)

1 t crushed garlic

4 c water

4 c peeled and diced root vegetables - use a mixture of turnips, parsnips,

rutabaga, and carrots

2 T dried parsley flakes

1 t salt

1/2 t pepper

2 c plain soy or rice milk

2 T white wine vinegar

 

heat oil in soup pot. add onion, leek, and garlic, and saute for 8-10 mins.

add water, root vegetables, parsley, salt, pepper, and bring to a boil.

reduce heat, cover, and cook 45-60 mins., stirring occasionally. remove

from heat and stir in milk. mix well, then stir in vinegar or lemon juice.

blend with hand blender or in batches in food processor or stand blender

until completely smooth. warm gently until heated through. do not boil.

add more salt and pepper to taste.

 

makes about 1 1/4 quarts. serve in 1-cup servings.

 

source: Breaking The Food Seduction by Neal Barnard, M.D. (www.pcrm.org)