Punxsutawney Phil did not see his shadow last week, but that doesn’t mean spring is here yet! So, let’s keep ourselves warm by imbibing lots of hot soups, stews, and even some bisque. By definition, bisque is a rich, creamy soup made from the broth of one’s crustacean of choice, like lobster or crayfish. This being Vegan Ease, we won’t have you slurping down the juices of some unfortunate sea creature in this “bisque.” Let’s get back to that rich and creamy part, though. This bowl of pureed sunshine is packed with sweet, spicy flavor. And, contrary to popular 1990s belief, this soup is a meal. As super satisfying as it is, the cherries on top of this sweet potato sundae are the homemade croutons. Who knew croutons were this simple? Do not forget ‘em!

 

Sweet Potato Bisque

1 T Earth Balance margarine

1 T canola oil

1 small onion, diced

2 cloves garlic, minced

1 cup frozen or canned corn

2 good sized sweet potatoes, peeled and diced

2 cups veggie broth*

2 cups apple juice (I used fresh)

2 tsp poultry seasoning

1/8 tsp cayenne pepper

salt and pepper, to taste

1/2 cup almond milk, unsweetened

croutons (recipe follows)

* I use Better Than Bouillon Vegetable Base when making broth. Because it already has salt, I rarely add any extra to my dishes. If you’re using a sodium free broth, you’ll definitely want to do a taste test to gauge how much salt to add.

Heat margarine and oil in a large saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add corn and cook for another minute.

Add the sweet potatoes, veggie broth, apple juice, poultry seasoning, cayenne, salt and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through, about 20 minutes.

Puree the bisque until smooth in a blender. Return to saucepan and stir in the almond milk. Taste, and adjust seasoning if necessary. Keep warm over low heat. When ready to serve, ladle into bowls and top with croutons.

Croutons

2 cups cubed bread

2 T canola oil

1 tsp poultry seasoning

Heat oil in a saucepan over medium heat. Add bread cubes to the saucepan and toss to coat, then add seasoning. Continue to toss until browned.

 

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