Root Veggie Bisque

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

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
259
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
34%
Cholesterol
38mg
13%
Sodium
831mg
35%
Potassium
843mg
24%
Total Carbohydrate
32g
11%
Dietary Fiber
8g
30%
Sugars
12g
Protein
6g
% Daily Value*:
Vitamin C
76%
76%
Calcium
13%
13%
Iron
9%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.