Elegant Broccoli Bisque

READY IN: 40mins
Recipe by White Rose Child

This was nice straight from "Vegan Vittles", but I've tweaked it to make this creamy, light-green soup truly irresistable. My whole family (little bro included!) enjoys this in fall or winter weather.

Top Review by bilious_pigeon

Delicious! This made a really nice change from all the spicy soups my family usually eats. I used regular North American mustard instead of Dijon, since nobody at my place likes it, but we all loved the subtle almond flavor. Thanks!

Ingredients Nutrition

Directions

  1. In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
  2. Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
  3. Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
  4. Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
  5. Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.

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