Root Vegetable Bisque with Whole Grain Croutons Recipe - Forks Over Knives

Ingredients

• 4 slices whole wheat or unsalted whole grain rye bread, cut into ½-inch cubes
• 1 cup chopped onion
• 1½ lb. sweet potatoes, peeled and chopped (4½ cups)
• 8 oz. celery root, peeled and chopped (1¾ cups)
• 8 oz. parsnips, peeled and chopped (1¾ cups)
• 8 oz. turnips, peeled and chopped (1½ cups)
• 1 15-oz. can no-salt-added pinto beans, undrained
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried summer savory, crushed
• 1 bay leaf
• 1 tablespoon sherry vinegar, plus more for serving
• Sea salt and freshly ground black pepper, to taste