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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.