This Roasted Vegetable Feta Bisque is a wonderful blend of roasted fennel, carrots, purple potatoes, butternut squash, leeks, red onion, feta and an herb wine sauce. The chili oil adds a subtle touch of heat that ties all the flavors together. It’s the perfect soup for those cold winter days.
Can you believe it is 2018 already? Where does the time go?? How was your Holiday Season and New Year’s? Did you do anything fun? Poor Robby caught that nasty flu that has been going around so we ended up staying home for Christmas and spent our New Year’s Eve binge watching Netflix. Although our holidays were uneventful, it ended up a time of hibernation of sorts and a time of healing and reflection.
Eucalyptus essential oil has really helped Robby and I with healing on a physical, emotional and mental level. I bring this up because I am constantly shocked at how many people don’t know about it.
It is extremely healing for the lungs due to its decongestant, anti-viral, anti-bacterial, anti-inflammatory, anti-spasmodic, anti-septic and anti-catarrhal properties. Thus it is very useful for combating colds, productive coughs, lung congestion, asthma and bronchitis. I have used it for my asthma throughout my life with amazing results. I never use an inhaler. Make sure to get an organic brand if you plan to try it!
Simply drop a few drops onto some tissue and inhale deeply. You can stick the tissue on your chest or on your back under your shirt. If you feel like a cold is coming on, put about 40 drops of eucalyptus essential oil to 4 ounces of water into a mister bottle. Spray it around the house to kill the germs. Eucalyptus essential oil is a must-have in anyone’s medicine cabinet. Eucalyptus is also powerful for clearing the mind of clutter, bringing optimism and positivity.
This Roasted Vegetable Feta Bisque pairs nice with an unoaked Chardonnay, Sauvignon Blanc or a Pinot Gris.
Roasted Vegetable Feta Bisque with Chili Olive Oil Recipe
Ingredients
- 1 Fennel Bulb - cut in half - tops and core removed - sliced
- 1 Leek - dark green leaves cut off - cut lengthwise - washed and sliced
- 1/2 Red Onion - diced
- 4 Carrots - sliced
- 2 Small Purple Potatoes - cut into 1/2 inch cubes
- 1 1/2 Lb. Small Butternut Squash - peeled - seeds removed - cut into 1/2 inch cubes
- 6 Garlic Cloves - 2 thinly sliced - 4 minced
- 1/3 Cup Dry White Wine - I used Sauvignon Blanc from New Zealand
- 1/4 Cup Extra Virgin Olive Oil
- 1 Vegetable Bouillon
- 1 Cup Pecorino Cheese - finely shredded
- 1 Teaspoon Fresh Thyme - leaves removed - minced
- 1 1/2 Teaspoon Sea salt
- 1/2 Teaspoon Black Pepper
- 5 Cups Filtered Water
- 1 1/2 Cups Half and Half - or to taste
- 1 Tablespoon Lemon Juice - fresh squeezed
Feta
- 8 to 10 oz. Feta - cut into 1/2 inch cubes - divided
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Dry White Wine
- 1 Tablespoon Lemon Juice - fresh squeezed
- 1 Teaspoon Fresh Thyme - leaves removed
Chili Olive Oil
- 1 Cup Extra Virgin Olive Oil
- 8 Dried Thai Chilies or Arbol Chilies
Garnish - optional
- Save some of the roasted veggies for garnish
- Pomegranate Seeds
- Sprigs of Thyme
Instructions
Feta
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Cut the feta into 1/2 inch cubes and place into a shallow dish with a lid.
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In a small bowl, whisk together the oil, wine, lemon juice, and thyme.
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Pour over the feta and let sit for 30 minutes or refrigerate overnight.
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Vegetables
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Dice all the vegetables into pieces that are approximately the same size.
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Pile the vegetables and garlic into a baking dish so that the vegetables lie a few inches thick.
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In a small bowl, whisk together the oil, wine, thyme, lemon, salt and pepper.
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Add the pecorino, mix thoroughly and drizzle the oil and wine over the vegetables and stir well.
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Let sit for 30 minutes or refrigerate overnight. (Optional)
Bake
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Preheat the oven to 400 F. Position rack on the upper third of the oven.
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Place the dish in the oven and bake veggies for 30 minutes on the upper third rack.
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Take the dish out of the oven and stir really well then bake for 30 more minutes on the middle rack.
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Scoop some veggies to one side and sprinkle with some of the feta, then scoop the veggies over the feta and do the same on the other side.
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Or scoop out half the veggies leaving a layer and sprinkle with half the feta then scoop the veggies back evenly over the feta.
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Sprinkle on the remaining feta cubes and bake for 10 more minutes.
Thai Chili Olive Oil
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Add oil and chilies to a small pot.
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Turn the stove on in between low and medium-low and let simmer for 20 minutes.
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Remove from heat and let cool then pour into a jar.
Soup
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Puree the roasted vegetables in a food processor along with the water.
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Pour back into the pot and stir in the half and half. Garnish with chili oil, the reserved veggies and pomegranate seeds if using.
Butternut Squash is a great source of fiber and folate making it heart and bowel healthy it has an abundance of carotenoids that is great for eye health and also helps protect against heart disease and very high levels of beta-carotene. It regulates blood sugar levels helping to reduce the risk of type 2 diabetes and increasing energy levels. It has a significant amount of potassium and vitamin B6 which is great for the nervous and immune systems. A 1-cup serving gives about half the recommended amount of antioxidant-rich vitamin C. Winter squash also helps in the prevention of prostate, colon, lung & breast cancers.
Carrots contain beta-carotene that is then converted into vitamin A in your liver and helps restore vision. They lower the risk of coronary heart disease and are high in antioxidants that help in cancer prevention. They may also help with blood sugar regulation, delay the effects of aging, and improve the immune system.
Purple potatoes are originally from their origins in Peru and Bolivia. They contain 4 times as much antioxidants as Russet potatoes. The deep blue or purple color produces an flavonoid antioxidant called anthocyanin which helps boost the immune system, the same that can be found it blueberries, blood oranges, pomegranates and black rice. They are high in potassium and have anti-inflammatory properties. Purple potatoes have a high concentration of phytochemicals and one called chlorogenic acid and has been linked to lowering blood pressure. They are also a good source of complex carbohydrates, vitamin C, folic acid and iron.
Fennel has a very good source of fiber that helps limit cholesterol build-up and helps to maintain healthy levels of cholesterol in the blood. The fiber also helps remove carcinogens from the colon and it can eliminate constipation. It contains the phytonutrient anethole, the main part of its volatile oil that has been shown to reduce inflammation and also helping to prevent the occurrence of cancer. It is an excellent source of vitamin C, which is helpful for eye inflammation, and reduces premature aging and macular degeneration. There are high levels of potassium in the fennel bulbs and seeds and can help increase brain function and cognitive abilities. It also increases the reach of oxygen to the brain. The fronds of the fennel bulbs contain important vitamins, like pantothenic acid, vitamin B6, niacin, riboflavin, and thiamin.
Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis. They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are a good source of vitamin-A, C and K.
