Articles & Recipes

Winter Bisque (vegan)

February 26, 2019

Much more than a simple soup, this vegan bisque made with seasonal vegetables will delight your guests / family with its combination of subtle and pronounced flavors.

Ingredients Makes 8 servings

6 tbsp olive oil, divided 90 mL
7 oz mushrooms, diced 200 g
2 cups diced peeled butternut squash 300 g
2 medium potatoes, peeled and diced 2
6 cloves garlic, minced 6
2 onions, finely chopped 2
2⁄3 cup dry white wine 150 mL
1 2⁄3 cups canned whole tomatoes, with juice 400 g
3 to tbsp flaked seaweed seasoning 4.5 to 
6 g
4 3⁄4 cups hot water (approx.) 1.2 L
3 tbsp white miso 45 mL
1 tbsp barley miso 15 mL
1⁄4 cup tomato paste 60 mL
cup + 6 tbsp soy cream 350 mL
1 1⁄2 tbsp freshly squeezed lemon juice 22 mL
Salt, freshly ground black pepper and espelette pepper

Instructions

Prep
  • Immersion blender
  1. In a skillet, heat 2 tbsp (30 mL) oil over medium heat. Add mushrooms and cook, stirring, for 5 to 10 minutes.
  2. In a large pot, heat the remaining oil over medium heat. Add squash and potatoes; cook, stirring, for a few minutes. Stir in garlic and onions, then white wine, and cook, stirring, for 2 to 3 minutes.
  3. Cut tomatoes into large pieces and add to the pot, along with their juice. Add seaweed seasoning and cook, stirring, for a few minutes. Add sautéed mushrooms.
  4. Pour in a little of the hot water and stir in white miso, barley miso and tomato paste. Add the remaining water, reduce heat to medium-low and cook for 45 minutes or until vegetables are very soft.
  5. Using the immersion blender in the pot, blend soup. Stir in soy cream, then lemon juice; thin with more water if soup is too thick. Season to taste with salt, black pepper and espelette pepper.
If you can find Potimarron squash, a French heirloom variety of winter squash (also called Hokkaido or Kuri), it would be wonderful in this recipe. Look for espelette pepper in the spice aisle of well-stocked grocery stores. It is often labeled Piment d’Espelette. Try this winter bisque sprinkled with chopped parsley, seasoned soy cream and croutons.

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