Sweet Vegetable Bisque
A sweet creamy soup made from leftover roasted root veggies and oat milk makes for a rich, decadent-tasting and warmng soup with no guilt.
Makes 3-4 servings
- 2 cups leftover roasted or stewed sweet vegetables (onion, leek, carrot, parsnip, sweet potato, winter squash work best)
- 4-5 cups water or plant-based milk
- Sea salt
- Extra virgin olive oil
- 2-3 parsley or sage sprigs, finely minced for garnish
Step By Step Instructions:
Place cooked vegetables in a soup pot and add water or milk to cover. Bring to a boil, reduce heat to low and cover. Simmer until the soup is hot. Season to your taste with salt.
Using an immersion blender, puree the soup until smooth, adding liquid as needed to create a thicker or thinner consistency.
Serve hot with a drizzle of olive oil and a sprinkle of parsley.