Whenever cold weather sets in, all I want is a stew or soup. Something with all the nutrients you need right there in one big, comforting pot. This soup is perfect for a chilly winter day like today and provides all the fiber, protein and nutrients one could need in a meal. It will warm your soul, nourish your body, and make you want to curl up by the fire with a cute little puppy named Harvey…or so I imagine, because that’s what it makes me want to do!
Bouillabaisse is one of my favorite soups: the complexity of the flavors, the richness of the creamy broth, and the beautiful array of color. I wanted to do my own spin on the soup with vegetables only: a nutrient dense soup that is just as satisfying as the original.
Since it is winter, I used seasonal root vegetables like beets, parsnips, and carrots. You can also switch this up and do a spring bouillabaisse with summer squash, asparagus, green peas and whatever else is in season at your local farmers market. Eating seasonally is a great way to give your body the nutrients it needs for that particular climate. Do you ever wonder why in hot climates, fruits like pineapple and papaya are in abundance then in colder climates, root vegetables are the go-to ingredients? That’s because nature gives us what our body needs to stay fueled and protected from the elements of each season. Winter produce normally takes a bit longer to cook, but that’s because these denser foods are required to generate energy and heat in the body. Cooling foods like pineapple and mango are perfect for hot summer days.
Take a bit longer in the kitchen today, warming the soul and the body with these seasonal beauties. And don’t forget to start the fire!
(I used tofu for the “cream” but if you prefer to use cashews, click here to see the recipe for cashew cream; both are delicious alternatives to heavy cream.)
Naomi - I love your website. This bouillabaisse looks so amazing. I can’t wait to make it. I’ll be following you regularly!
Anise Thorogood - Thanks Naomi!! Let me know how it turns out!
Joyti - This looks so delicious, comforting AND elegant, which is a difficult combination.
Gorgeous photography too
Love & Garnish - Why thank you Joyti! What a sweet comment!
Emily - Made this last week – tasted delicious but it turned totally purple because I didn’t cook the beets separately. Unless you want it to turn into more of a borscht than a bouillabasse, I would cook the beets first and add them later. Still delicious, though!
Love & Garnish - Oh yeah, those beets will get cha! I used golden and candy cane beets so they added to the golden colour. Glad you still enjoyed it!