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