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This velvety and healthy soup only tastes decadent!
Preheat oven to 400 F.
To roast the sweet potatoes: Wash and dry them thoroughly. Wrap each in foil and bake in a 400 F oven for 60-70 minutes until very soft. Remove from oven and allow to cool while the soup is cooking.
To roast the salmon: Place the fillets skin-side-down on a sheet pan lined with parchment paper. Do not season; simply roast in the same 400 F oven for about 7-8 minutes until just done enough to flake. Remove from oven and set aside to cool while the soup is cooking.
For the bisque, heat the canola oil in a large soup pot over medium heat. Add the leeks, bell pepper, and garlic and sauté for 7-8 minutes until soft. Add the Old Bay, vegetable stock and water. Bring to a boil, and then reduce heat to medium again until the liquid has reduced by half. At this point carefully remove the skin from the sweet potatoes and add the flesh to the soup. There is no need to chop at this point, just add it and stir to break it up slightly.
Working in batches puree the soup in a blender or food processor (or with an immersion blender) until completely smooth. Return the pureed soup to the soup pot. Stir in the almond milk until well combined and allow to heat through. At this time flake the baked salmon into the soup. Serve hot.
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!