Root Veggie Bisque

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe. A variety of root vegetables come together in this creamy, delectable soup.

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Prep Time 20 min
Total Time 40 min
Servings 4

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

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Directions

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.
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.
3 Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

EXPERT TIPS

Expert Tips

If you don’t have all of the root veggies called for in this soup, it’s easy to improvise! Just substitute your favorite root vegetable (turnips, rutabaga, sweet potatoes, potatoes, or parsnips) for any on the list.

Like your soup thinner? Thicker? This recipe is very forgiving! Feel free to add more or less chicken broth until your favorite consistency is achieved.

Got questions? Our experts have the answers. Ask Betty now.