Root Vegetable Bisque with Herbes de Provence
Ingredients
1 medium yellow onion, chopped
3 garlic cloves, chopped
2 carrots, coarsely chopped
2 medium parsnips, peeled and coarsely chopped
1 small turnip, peeled and diced
1 medium Yukon Gold potato, peeled and diced
1/3 cup uncooked brown rice
1 (14-oz) can diced tomatoes, drained
4 cups of vegetable broth
2 teaspoons dried herbes de Provence
Salt and fresh ground black pepper
2 tablespoons chopped fresh flat-leaf parsley, for garnish
Directions
Combine the onion and garlic in the slow cooker.
Add the carrots, parsnips, turnip, potato, and rice.
Stir in tomatoes, broth, herbs de Provence, and salt and pepper to taste.
Cover and cook on Low until the vegetables are tender, 6 to 8 hours.
Use a stick blander 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 parsley