Ingredients
1/4 cup dairy-free spreadable margarine2 teaspoons minced fresh chives2 teaspoons minced fresh parsley1/2 teaspoon grated lemon zestBISQUE:2 tablespoons olive oil2 large rutabagas, peeled and cubed (about 9 cups)1 large celery root, peeled and cubed (about 3 cups)3 medium leeks (white portion only), chopped (about 2 cups)1 large carrot, cubed (about 2/3 cup)3 garlic cloves, minced7 cups vegetable stock2 teaspoons minced fresh thyme1-1/2 teaspoons minced fresh rosemary1 teaspoon salt1/2 teaspoon coarsely ground pepper2 cups almond milk2 tablespoons minced fresh chives
Preparation
Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months.
In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes.
Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.
