What makes this a bisque without using heavy cream, butter or any other non-vegan, dairy-sourced thickener? The secret: Avocado! Nature's perfect food.
Now, I may be a little biased, but this recipe blew my mind! It was beyond tasty, superbly creamy, wonderfully flavorful. **sigh** Either you can take my word for it or just go make yourself a bowl. I suggest you give it a taste. You won't be disappointed.
I was so pleased with the recipe (aka. I demolished my serving) that I forgot to take a picture! I did find one, however, that closely resembled mine. I'll upload one of my own soon. This picture was lovingly taken by the Almost Skinny Vegan!
1 onion, chopped
4 cloves garlic, minced
2 cup mushrooms, thinly sliced
1 1/2 cups frozen corn
1 russet potato, washed, not peeled, cut into 1 inch pieces
4 cups veg stock
1 can navy beans, rinsed
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
Pinch cayenne pepper
Salt and pepper, to taste
Green onion, chopped (optional garnish)
Saute onion and garlic over medium high heat until the onion becomes translucent. Add the corn and mushrooms and continue cooking until softened.
Next, add the potato, stock, and spices. Bring the soup to a simmer. Cover and let cook for 10-15 minutes or until a fork meets no resistance when testing a potato piece.
Remove 1/4 of the cooked veggies using a slotted spoon and set aside.
Add the avocado to the remaining soup mixture. Blend the soup to your preferred consistency using an immersion blender. (If you do not have an immersion blender you may want to use a stand blender. Consider blending the soup in two batches to avoid over filling your blender.)
Add the reserved veggies and navy beans to the soup and stir to combine. Cook until the beans are heated through, about 5 minutes or so on low. Taste for seasonings.
Garnish with green onion, vegan sour cream, and dairy-free cheese, if you like.