Cooking My Way to Skinny - Root Vegetable Bisque

Sometimes it's the simplest things that make the best meals. I call this my Vegetable Root Bisque. It's so easy, it doesn't even need a recipe - I'm serious.

The good thing about this is that roasting the vegetables first allow a depth of flavor to develop that tastes great.

I used carrots, parsnips, onion, garlic, potatoes, and red bell pepper. I roasted them in a super hot oven after I coated them with salt, pepper, and olive oil. In a separate pot I steeped canned chicken stock with fresh thyme and rosemary. 

Remember what they say - you've always got time for thyme! (I know, bad joke - right?)

I used my blender to mix everybody together to be as smooth or as chunky and I wanted to. I added a bit of salt and pepper to the mix for a re-season session and that's it. Soup's done in less than 20 minutes.

Oh - here's a neat trick to. I wanted just a few croutons made out of whole wheat bread - but I didn't want to buy an entire loaf. Soooo, I used whole wheat kaiser rolls - I used one and froze the rest. How's that for economical? I toasted those up in the hot oven and put just a few over my soup.

See - now really, do you need a recipe for this? I think not!!!

-DTW