Roots and Blues Bisque - alive magazine

Name: Roots and Blues Bisque - alive magazine
Ingredients: 2 lbs assorted white root vegetables, like turnips, celeriac, parsnips, potatoes and Jerusalem artichokes; 1 large sweet onion, peeled and quartered; 4 large garlic cloves; 2 Tbsp grapeseed oil; 1/2 tsp sea salt, plus more to taste; 1/4 tsp freshly ground white pepper, plus more to taste; 3 fresh thyme sprigs, plus extra for garnish; 1/4 lb small purple potatoes (about 4 small potatoes); 6 cups low-sodium vegetable stock, divided; 1 - 14 oz can cannellini beans, drained and rinsed; 3 Tbsp cider vinegar; Freshly grated nutmeg (optional)

www.alive.com

Sipping soup is supreme comfort on a wet and damp winter evening (especially if you also turn on your favorite R&B playlist!). This lovely vegan bisque is…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

2 lbs assorted white root vegetables, like turnips, celeriac, parsnips, potatoes and Jerusalem artichokes
1 large sweet onion, peeled and quartered
4 large garlic cloves
2 Tbsp grapeseed oil
1/2 tsp sea salt, plus more to taste
1/4 tsp freshly ground white pepper, plus more to taste
3 fresh thyme sprigs, plus extra for garnish
1/4 lb small purple potatoes (about 4 small potatoes)
6 cups low-sodium vegetable stock, divided
1 - 14 oz can cannellini beans, drained and rinsed
3 Tbsp cider vinegar
Freshly grated nutmeg (optional)