Curried Winter Ratatouille Bisque

HomeClinics & ProgramsELLICSR KitchenCurried Winter Ratatouille Bisque

Skill Level	Easy

Preparation Time	15 minutes	Total Time	40 minutes
Servings	8	Cost Per Serving	$0.81

Winter Ratatouille Bisque

1 cup	Winter Squash, small dice
1 cup	Celery Root, small dice
1 cup	Parsnip, small dice
1 cup	Carrot, small dice
1 cup	Zucchini, small dice
1 28 oz can	Peeled Plum Tomatoes
1	Large Onion, roughly chopped
1 head	Garlic, halved
1.5 L	Vegetable or Chicken Stock
1 tbsp + 1/2 tbsp	Olive Oil
1 tbsp	Curry Powder (recipe below)
To taste	Sea Salt and Freshly Ground Black Pepper

Curry Powder

1 (3 inch)	Cinnamon Stick
1/2 tbsp each	Fenugreek Seed, Cumin Seed, Yellow Mustard Seed or Dry Mustard Powder and Turmeric Powder
1	Star Anise
4	Cloves
1 tbsp	Coriander Seed
1/4 tsp	Cayenne (more or less depending how hot you like it)

Place all the curry powder ingredients in a dry saucepan. Toast over medium heat until you start to smell the spices, roughly a couple of minutes. Remove from pan and grind in a spice grinder.
Preheat the oven to 400 degrees F.
Place your diced squash, celery root, parsnip, carrot, zucchini and garlic head on a baking tray lined with parchment paper, drizzle with half a tablespoon of oil and season. Mix well and bake for about 25 minutes, until golden brown and cooked through.
In a large sauce pot over medium heat, add one tbsp of oil. Add your onions and curry powder (optional) and gently cook for about 5 minutes. Add all the cooked vegetables from the oven and stir to combine. Add the tomatoes and stock.
Bring to a boil then reduce to a simmer for about 5 minutes. Blend with a hand blender until smooth and creamy. Serve with a dollop of sour cream (optional).

PDF link to nutrition facts table for Curried Winter Ratatouille Bisque.

Don’t judge a book by its cover. Although celery root and parsnips aren’t the prettiest vegetables, they are very nutritious. Both are rich in fibre and are excellent sources of vitamin C, an antioxidant that helps strengthen the immune system.
Celery root, also called celeriac, is an excellent source of vitamin B6. This vitamin is needed to keep your immune system working well to fight off illness and infection. It is also needed for nerve and muscle function and healthy red blood cells. Vitamin B6 may also help prevent colorectal and stomach cancers.
Parsnips are a good source of folate, a B vitamin needed for many functions including making DNA and for healthy cell division. Including folate-rich foods in your diet may help lower your risk of several types of cancer. Because folate is also needed for red blood cells to form and grow, not getting enough folate can lead to a type of anemia that could leave you feeling tired and weak.