Vegetable Stir Fry Bisque

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Today on Healthy Cooking with Shayda, I made a delicious spicy soup and salad. I made a stir fry vegetable bisque soup that is inspired and adapted from chef AJ’s broccoli bisque soup. This soup is my mother’s favorite and she asks me to make it for her all the time. I’m sure this soup will soon become a family favorite of yours. Enjoy!


2 1/2 lbs. frozen stir fry vegetable mix
2 1/2 lbs. Hannah sweet potatoes, chopped in big pieces (no need to peel if organic)
1 Large onion, red or white, chopped in half
8-10 garlic cloves
1 Tsp red pepper flakes
3 Tbsp dried dill
2 Tbsp benson’s table tasty
6 cups of water
3 cups unsweetened almond milk, or your choice of plant milk
4 Tbsp Dijon mustard, or your favorite salt free mustard
4 Tbsp nutritional yeast


1-Put everything in the instant pot except for the almond milk, dijon mustard and nutritional yeast
2-Set the timer for 10 minutes on manual, high pressure. Once it’s done, release the pressure.
3-Add dijon mustard, nutritional yeast and almond milk. Mix
4-With an electric hand held immersion blender mix everything in the instant pot until the soup is completely blended and smooth.

Enjoy and please check out my Youtube video (in my Youtube channel) to see me make this dish.

Please leave your comments questions here and Shayda will reply.

6 thoughts on “Vegetable Stir Fry Bisque”

  1. Looking forward to trying your bisque recipe. I noticed you changed the recipe to eliminate smoked paprika and chipotle. Do you find it more tasty without the smoky seasonings added?

  2. Shayda,
    I love your recipes. I hope you will be posting more. Every recipe I’ve tried has been wonderful.
    Thank you for your creativity and your interest in sharing your skill with your fans.

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