Saffron Root Veggie Bisque

There’s beauty in golden simplicity.

Ingredients:

  • 8-10 yellow & white carrots
  • 2 parsnips
  • 1 TBSP of EVOO
  • 8 cups of veggie broth
  • 1/2 TSP of saffron threads
  • 2-3 bay leaves
  • S&P to taste
  1. Roast the root veggies. Heat oven to 350.
  2. Peel skins of carrots and parsnips. Cut into 1/2 inch large pieces. Coat with EVOO and S&P to taste.
  3. Spread evenly on baking sheet.
  4. Bake for 20 minutes, or until tender.
  5. Assemble soup. In soup pan add veggie broth, and bring to a boil.
  6. Add roasted root veggies.
  7. Add saffron threads and S&P to taste.
  8. Lower heat to medium low. Cover and simmer for a half an hour or until root veggies are tender.
  9. Blend. Blend in blender or magic bullet until fully incorporated.
  10. Serve, garnish with fresh ground pepper and enjoy!