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Root Veggie Bisque

Brooke Lark
Updated Feb 23, 2011
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Root veggies like rutabaga, turnip, sweet potato, parsnip and beets are blended together to create this out-of-this-world autumn soup. Serve meatless or top off with bacon bits.

Root Veggie Bisque

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 13
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Ingredients

  • 1 rutabaga
  • 1 turnip
  • 1 sweet potato
  • 2 parsnips
  • 1 yellow beet
  • 2 cloves garlic
  • 1 sage leaf
  • 1 sprig thyme
  • 1 1/2 cups vegetable broth
  • 1/2 cup cream
  • Salt and pepper to taste
  • 1/3 cup sour cream
  • 1/4 cup bacon bits

Instructions

  • Step 
    1
    Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
  • Step 
    2
    Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
  • Step 
    3
    Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

Nutrition

Nutrition Facts are not available for this recipe

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