Roasted Garlic-Potato Broccoli Bisque DF

With fall in the air, I’m ready for warm bisques that I can whip up under 30 minutes. Roasted red potatoes, and golden garlic marry to enhance the creamy texture. Chalked full of vegetables, this soup is hearty and healthy. Dairy free!

By: Bekie A

3/4 cup of diced green bell pepper

1/2 cup of diced celery

3/4 cup of diced yellow onion

1/2 cup of garlic bulbs

6 cups of diced potatoes

3 cups of chopped broccoli

64 oz of chicken stock

1-2 tsp of Fresh rosemary, parsley, and thyme

1 tsp of smoke paprika

2 tsp of black pepper

2 Tbsp of nutritional yeast (it gives the soup a cheesy taste)

1 cup of coconut cream plus more for drizzling

1/2 cup of water

Pinch of red pepper

1/2 tsp of garlic salt

4 Tbsp of olive oil plus more for roasting 

Salt to taste

Directions 

Spread potatoes, garlic, and broccoli onto an oiled baking sheet. Drizzle with oil. Salt & pepper. Bake for 20-30 min on 375 until potatoes are fork tender. 

Meanwhile, in a large stock pot, add olive oil. Turn heat to high and add celery, peppers, and onions. Sauté until onions are translucent. Add in roasted veggies and chicken stock. 

Using an immersion blender, purée until smooth. Turn heat to medium low. Add in spices, coconut milk, and remaining ingredients. Whisk well. Simmer on low for 5-10 more minutes.

Serve with a drizzle of coconut cream and top with bacon crumbles, or sausage.