Winter Bisque (vegan)
February 26, 2019
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
- In a skillet, heat 2 tbsp (30 mL) oil over medium heat. Add mushrooms and cook, stirring, for 5 to 10 minutes.
- 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.
- 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.
- 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.
- 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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