This rich and velvety root vegetable bisque is packed with earthy flavors from rutabagas, celery root, and leeks. Infused with fresh thyme, rosemary, and garlic, this comforting soup is both hearty and nourishing. Topped with a dollop of homemade herbed margarine, it adds a creamy, aromatic finish that melts into the bisque, enhancing every spoonful.
Ingredients
- 2 teaspoons minced fresh chives
- ¼ cup dairy-free spreadable margarine
- ½ teaspoon grated lemon zest
- 2 teaspoons minced fresh parsley
- BISQUE:
- 2 tablespoons olive oil
- 2 large rutabagas, peeled and cubed
- 1 large celery root, peeled and cubed
- 3 medium leeks (white portion only), chopped
- 1 large carrot, cubed
- 3 garlic cloves, minced
- 7 cups vegetable stock
- 2 teaspoons minced fresh thyme
- 1 ½ teaspoon minced fresh rosemary
- 1 teaspoon salt
- ½ teaspoon coarsely ground pepper
- 2 cups almond milk
- 2 tablespoons minced fresh chives
Directions
Step 1: Prepare the Herbed Margarine
In a small bowl, mix the chives, margarine, lemon zest, and parsley. Using a 1-teaspoon measuring spoon, shape the mixture into 12 small balls. Place them on a waxed paper-lined baking sheet and freeze until firm. Once frozen, transfer to a container and store until ready to serve.
Step 2: Sauté the Vegetables
Heat the olive oil in a medium stock pot over medium heat. Add the rutabagas, celery root, leeks, and carrot. Sauté for about 8 minutes, stirring occasionally. Then, add the minced garlic and cook for another 2 minutes, releasing its aromatic flavors.
Step 3: Simmer the Bisque
Pour in the vegetable stock, then stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, or until the vegetables are soft and tender.
Step 4: Blend Until Smooth
Allow the soup to cool slightly. Then, in batches, puree the bisque in a blender until smooth and creamy. Return the blended soup to the pot.
Step 5: Add the Almond Milk
Stir in the almond milk and heat the bisque gently over low heat, making sure it does not boil. The almond milk adds a smooth and slightly nutty flavor that complements the root vegetables perfectly.
Serving and Garnishing
Ladle the bisque into bowls and top each serving with a small dollop of the frozen herbed margarine. Sprinkle with fresh chives for an extra burst of flavor.
This creamy root vegetable bisque is a delicious, dairy-free comfort dish, perfect for chilly evenings. Serve with warm crusty bread or a side salad for a complete and satisfying meal. Enjoy!
