The week before I started my Whole30, I will admit that I reveled in gluttony. I had a few friends over for a dinner party and made a recipe that I found on Tasting Table titled “100 Layer Root Vegetable Gratin.” There is hardly anything in the world richer and more luxurious than baking vegetables in cream and cheese.
For the gratin, I thinly shaved layers of celery root, sweet potato, Yukon gold potato, turnip and parsnip and layered them in a dish with Gruyere and Comte and covered in with cream infused with thyme and garlic and baked it until golden and bubbling. It was a revelation.
It also left me with at least a quart of sliced root veg that simply wouldn’t fit in the dish (trust me!) I turned those scraps into a really wonderful soup spiced with curry, cardamom and coconut that made for a perfect, warming winter hug-in-a-bowl that also happens to be Whole30 compliant.
Root Vegetable Bisque with Curry, Coconut and Cardamom
- 4 cups root vegetables such as celery root, sweet potato, Yukon gold potato, parsnip, turnip, etc, peeled and either sliced thinly on a mandoline or finely diced
- 1/2 small white onion, diced
- 2 cloves garlic, peeled and minced
- seeds of 5 green cardamom pods
- 1 tsp cumin seeds
- 1/4 tsp cayenne pepper, plus more for sprinkling on top
- 4 cups vegetable stock
- 1/2 cup unsweetened coconut milk, plus more for garnish
- 1 small handful cilantro leaves
- coconut oil, salt and pepper
In a pot, heat about a tablespoon of coconut oil over medium heat until melted. Add the onion, garlic, cardamom, cumin and cayenne and saute 4-5 minutes until softened and fragrant. Add the vegetables and stir to coat with the oil and spices. Season with salt and pepper.
Pour in the vegetable stock and bring to a simmer. Let cook, simmering, for 10-15 minutes until the vegetables are very soft and starting to fall apart. You can transfer the contents of the pot to a blender or blend the soup with an immersion blender, pureeing until smooth. Transfer back to the pot and stir in the coconut milk. Taste for seasoning and adjust if necessary.
Reheat and ladle into a bowl. Drizzle with more coconut milk and scatter the cilantro leaves around the bowl finishing the soup off with a pinch of extra cayenne if you wish! This soup will warm your soul.