Autumn Bisque

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

• Mix the first 4 ingredients. Using a 1-teaspoon measuring spoon, shape the mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container.
• In a medium stock pot, heat oil over medium heat; sauté rutabagas, celery root, leeks, and carrot for 8 minutes. Add the garlic and cook and stir for 2 minutes. Stir in stock, herbs, salt, and pepper, and bring it to a boil. Reduce the heat; cover it and let it simmer for about 30-35 minutes or until vegetables are tender.
• Cool slightly and puree the soup in batches in a blender and then return to the pan. Stir in the milk and let it heat through. Top the servings with chives and herbed margarine.