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Winter Vegetable Bisque with Fresh Basil

Ingredients
1 teaspoon avocado oil
1/2 red onion, diced
Sea salt
1 carrot, diced
1 stalk celery, diced
1 parsnip, diced
1 cup butternut squash, diced
1 cup green cabbage, diced
1 small sweet potato, diced
4 cups spring or filtered water
1 bay leaf
2 teaspoons sweet white miso
Scant pinch fresh nutmeg
2 stalks fresh basil, leaves removed, shredded 

Directions 
Place oil in a soup pot over medium heat. Sauté onion with a pinch of salt until translucent, about 3 minutes. Stir in carrot, a pinch of salt and saute for 1 minute. Stir in celery, a pinch of salt and saute for 1 minute. Stir in parsnip, a pinch of salt and sauté for 1 minute. Stir in butternut squash, a pinch of salt and sauté for 1 minute. Stir in cabbage, a pinch of salt and sauté for 1 minute. Stir in sweet potato, a pinch of salt and sauté for 1 minute. Add water and bay leaf and bring to a boil. Cover and reduce heat to low. Cook until veggies are tender, about 30 minutes. Remove bay leaf and discard. 

Transfer soup, by ladles, to a food processor and puree until smooth (you may also use a food mill or chinois). Remove a small amount of bisque and puree miso. Stir dissolved miso and nutmeg into soup and simmer for 3-4 minutes more. Serve garnished with shredded basil. 

Makes 4-5 servings.  

BW-Classes

Frey Vineyards
WholeFoods-Jan-2013
Chia
  
 Christina's Advertisers
 The Fruit Company

 

 

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