Roasted Root Vegetable Bisque

Roasted Root Vegetable Bisque

This hearty and healthy Roasted Root Vegetable Bisque is perfect for the cold weather and holiday season, with its thick and creamy texture and flavor complexity. It's also versatile; you can choose any type of root vegetables. Roasting the veggies brings out a slightly sweet, caramelized flavor, while the leek greens add a low-FODMAP aromatic touch, enhancing the earthy notes. It serves as an excellent holiday meal starter and a great swap for mashed sweet potatoes, particularly for those who aren't fond of the latter.

Roasted Root Vegetable Bisque

For this bisque, I selected sweet potatoes, parsnips, carrots, a turnip, and a rutabaga. However, you could opt for golden beets, celeriac (celery root), or various winter squashes like butternut, acorn, or kuri. I advise against using regular white potatoes, as they don't caramelize and enhance the earthy flavors of the other roots.

Leek, parsnips, turnip, rutabaga, sweet potatoes, celery

Root veggies cut and spread on baking sheet

Leek greens are a flavorful low-FODMAP aromatic, useful to replace what might otherwise be an onion. Including a stalk of celery helps to offset the sweetness of the roots, so make sure to use both.

Roasted Root Vegetable Bisque

This soup certainly benefits from a tangy spoonful of plain yogurt to balance its sweet, earthy flavors. I opted for an unsweetened sheep's milk yogurt, but any plain plant-based yogurt would work if you want to keep it vegan. Fresh sourdough is also an excellent accompaniment. For a festive holiday starter, add a sprinkle of pomegranate seeds on top for a beautiful, tangy crunch.

Roasted Root Vegetable Bisque

If you make this vegan, low-FODMAP Roasted Root Vegetable Bisque recipe, please rate it five stars ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so other readers can find it more easily.

This post may contain affiliate links. Please read my disclosure and privacy policy.