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Root Vegetable Bisque with Herbes de Provence | Lunch

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!


SERVES 4 TO 6

SLOW COOKER SIZE: 4- TO 6-QUART

COOK TIME: 6 TO 8 HOURS ON LOW

GLUTEN-FREE

SOY-FREE


Ingredients


1 medium-size yellow onion, chopped

3 garlic cloves, chopped

2 carrots, coarsely chopped

2 medium-size parsnips, peeled and coarsely chopped

1 small turnip, peeled and diced

1 medium-size Yukon Gold potato, peeled and diced

⅓ cup uncooked brown rice

1 (14-ounce) can diced tomatoes, drained

4 cups vegetable broth

2 teaspoons dried herbes de Provence

Salt and freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley, for garnish


Instructions


1. 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.

2. Use a stick blender to puree the soup right in the pot or transfer the soup, in

batches, to a high-speed blender or food processor and puree until smooth,

then return to the pot. Taste and adjust the seasonings, if needed. Serve hot,

sprinkled with the parsley.

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