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Monday, February 9, 2015

Recipe: Root Vegetable Bisque with Herbes de Provence

Today, I made a Root Vegetable Bisque with Herbes de Provence in my crock pot and it was a SUCCESS!  I will definitely be making this again.

Here's what you'll need: 

  • 1 medium-size yellow onion, chopped
  • 3 cloves, chopped
  • 2 carrots, chopped
  • 2 medium-size parsnips, peeled and coarsely chopped
  • 1 small turnip, peeled and diced
  • 1 medium-size Yukon Gold potato, peeled and diced
  • 1/3 cup uncooked brown rice
  • 1 (14-ounce) can diced tomatoes, drained
  • 4 cups vegetable broth
  • 2 teaspoons dried herbes de Provence
  • salt and freshly ground black pepper (to taste)
  • 2 tablespoons chopped fresh flat-leaf parsley, for garnish


Steps: 

1.  Combine the onion & garlic in the slow cooker.  Add carrots, parsnips, turnip, potatoes, and rice.  Stir in the tomatoes, broth, herbes de Provence, and salt and pepper to taste (I used my food processor to speed along some of the chopping).  Cover and cook on Low until the vegetables are tender, 6 to 8 hours

2.  Use a stick blender to puree soup in the pot or transfer the soup, in batches, to a high-speed blender or food processor to puree until smooth, then return to the pot (I used my Vitamix).  Taste and adjust the seasonings, if needed.  Serve hot sprinkled with the parsley.

Enjoy!

(Recipe derived from Fresh from the Vegan Slow Cooker by Robin Robertson) 

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