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This vegan bisque, made creamy from pureed rutabaga, is great with crispy fried vegetables or greens, grilled bread, and grilled cheese.

Adapted from Thistle Pig.

2 tablespoons olive oil
2 large rutabagas, peeled and diced
1 medium onion, peeled and diced
1 tablespoon minced fresh ginger
½ teaspoon ground coriander
½ teaspoon ground allspice
½ teaspoon ground cloves
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
6 cups apple cider, plus more as needed
1 teaspoon kosher salt, or to taste

1. In a stockpot or Dutch oven, heat oil over medium heat. Add rutabaga, onion, and ginger and cook for 5 minutes. Add coriander, allspice, cloves, pepper, and cinnamon and until onion is translucent, another 5 to 10 minutes.
2. Add 6 cups of the cider and salt to the pot. Raise heat to medium high and bring mixture to a simmer. Adjust heat to maintain a simmer, cover, and cook until rutabaga is tender, about 35 to 45 minutes.
3. Transfer mixture into a blender in batches, pureeing until smooth; alternately, puree in pot using an immersion blender. If more liquid is needed to produce a smooth texture, add additional apple cider ¼ cup at a time. Return to pot; taste and adjust seasonings if desired. Heat over medium heat to steaming, then ladle into bowls and serve.

Makes 6 servings