Sunshine Bisque Recipe – A Vibrant, Flavorful Soup
This Sunshine Bisque, created for the RSC 2004 cooking contest, is a delightful and nutritious soup packed with vibrant yellow squash and sweet potatoes. The soup’s sunshine-yellow color isn’t the only thing that will brighten your day—it’s full of healthy ingredients like fresh sage, sweet potatoes, and a touch of honey, making it a delicious, light, and refreshing option for both hot and cold weather. Perfect for those warm summer days, this bisque is low in fat and delivers an abundance of flavor without being heavy.
Whether you serve it hot or cold, this bisque is ideal for a family dinner or as a sophisticated starter for a gathering. The use of Madras curry powder brings a warming spice to the dish, perfectly complementing the natural sweetness of the squash and sweet potatoes. The best part? It’s so easy to make! With minimal preparation, this recipe will have you enjoying a wholesome and comforting bisque in just over an hour.
Sunshine Bisque Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 5 1/2 cups |
| Vegetable bouillon cubes | 2 cubes |
| Brown rice | 1/2 cup |
| Butter | 1/2 tablespoon |
| Madras curry powder | 1 1/2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic cloves | 1 – 1 1/2 teaspoons, minced |
| Fresh sage | 1/3 cup, chopped |
| Sweet potatoes | 2 medium, peeled and diced |
| Buttermilk | 1 1/2 cups |
| Honey | 1 1/2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 222 |
| Fat Content | 4.3g |
| Saturated Fat Content | 2.3g |
| Cholesterol Content | 10.3mg |
| Sodium Content | 498.9mg |
| Carbohydrate Content | 38.6g |
| Fiber Content | 6.3g |
| Sugar Content | 11g |
| Protein Content | 8.7g |
Sunshine Bisque Preparation Instructions
Step 1: Cooking the Rice and Peas
- In a medium saucepan, bring the water and vegetable bouillon cubes to a boil over medium-high heat.
- Once the water is boiling, add the brown rice and reduce the heat to a slow simmer. Cover the pan and let it cook for 10 minutes.
- Add the split peas to the pan and continue to cook for an additional 25 minutes, or until the rice and peas are tender.
Step 2: Preparing the Curry Mixture
- While the rice and peas are cooking, melt the butter in a small saucepan over medium-low heat.
- Add the Madras curry powder, chopped onion, minced garlic, and chopped fresh sage to the pan. Stir everything together and sauté gently for about 5 minutes, until the onions are softened and the spices are fragrant.
- Remove the pan from the heat and take 2 ladlefuls of the hot stock from the rice and peas mixture. Pour it into the curry mixture to help dissolve the spices, then pour it back into the larger saucepan with the rice and peas.
Step 3: Cooking the Vegetables
- Add the diced sweet potatoes and squash to the saucepan with the curry mixture. Stir everything together and bring to a gentle boil.
- Let the vegetables cook for about 15 minutes, or until they are tender and easily pierced with a fork.
Step 4: Blending the Soup
- Once the vegetables are cooked, transfer the soup to a blender or use an immersion blender to puree it until smooth.
- If you prefer a soup with a little more texture, feel free to leave some of the vegetables in larger chunks—just be sure to blend the sage so it doesn’t have an overwhelming texture.
- Stir in the buttermilk and honey, and taste the soup to see if any additional seasoning is needed. Add salt and pepper to taste.
Step 5: Adjusting the Consistency
- As the soup cools, it will naturally thicken. If you’re serving it cold or at room temperature and the soup becomes too thick, simply add more vegetable stock or buttermilk to reach your desired consistency.
Serving Suggestions
Serve your Sunshine Bisque in bowls, garnished with a few sprigs of fresh sage or a swirl of extra buttermilk if you like. This vibrant soup pairs beautifully with crusty bread or a light salad. For a bit of extra flavor, you could also drizzle a small amount of olive oil over the top or sprinkle some freshly ground black pepper.
This recipe makes for a wonderful and healthy meal that can easily be enjoyed year-round, whether hot on a chilly evening or served chilled on a warm summer day. The combination of sweet potatoes and squash offers a comforting, natural sweetness, while the curry powder adds depth and warmth, creating a balanced, flavorful dish.
Notes:
- Vegan Variation: For a vegan version, you can substitute the butter with olive oil and use a dairy-free alternative like coconut milk instead of buttermilk.
- Spiciness Level: If you prefer a spicier soup, increase the amount of curry powder or add a pinch of cayenne pepper.
- Storage: This bisque keeps well in the refrigerator for up to 3 days. You can also freeze it for longer storage—just be sure to let it cool completely before transferring it to an airtight container. When reheating, add extra buttermilk or stock if needed to adjust the consistency.
Enjoy your Sunshine Bisque, a light yet satisfying dish that’s sure to brighten any meal!
Conclusion
The Sunshine Bisque is a versatile and nourishing soup that shines with its blend of vibrant vegetables, warming curry, and a touch of sweetness. Whether served hot or cold, it’s a perfect option for a variety of occasions, from casual dinners to more formal gatherings. This recipe provides a healthy balance of flavors, textures, and nutrition, making it a great addition to your collection of easy and delicious soups. Try it today and bring a little sunshine to your table!
