Root Vegetable Bisque with Herbes de Provence

Name: Root Vegetable Bisque with Herbes de Provence
Cook time: 6 h
Total time: 6 h
Cuisine: French
Ingredients: 4 cups vegetable broth; 1 (14-ounce) can diced tomatoes, drained; ⅓ cup uncooked brown rice; 1 medium-size Yukon Gold potato, peeled and diced; 2 tablespoons chopped fresh flat-leaf parsley, for garnish; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 teaspoons dried herbes de Provence; 1 medium-size yellow onion, chopped; 1 small turnip, peeled and diced; 2 medium-size parsnips, peeled and coarsely chopped; 2 carrots, coarsely chopped; 3 garlic cloves, chopped

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Traditional bisques are often thickened with rice, so I’ve added some to this recipe. The soup is pureed after cooking and then returned to the pot to serve. If you prefer a chunky rather than creamy soup, you can omit the pureeing step-just don’t call it a bisque!

Ingredients

1 medium-size yellow onion, chopped
3 garlic cloves, chopped
2 carrots, coarsely chopped

Europe
France
Soup
Gluten-free
Vegan

Method

Combine the onion and garlic in the slow cooker. Add the carrots, parsnips, turnip, potato, and rice. Stir in the tomatoes, broth, herbes de Provence, and salt and pepper to taste. Cover and cook on Low until the vegetables are tender, 6 to 8 hours.
Use a stick blender to puree the soup right in the pot or transfer the soup, in batches, to a high-speed b