Joel Legendre’s Tapioca Soup with Fall Vegetables

  • Preparation 20 MIN
    Cooking 35 MIN
  • Servings 4



  1. Heat the vegetable broth with the rosemary, sage, and orange juice. Bring to a boil and add the rutabaga, carrots, sweet potatoes, and radishes. Cook for about 15 minutes. Set aside.
  2. In another saucepan, heat the soymilk with the curry, ginger, and turmeric. Simmer, sprinkle in the tapioca, and cook gently for 20 minutes or until the tapioca becomes translucent.
  3. Heat the broth with the vegetables, remove the rosemary and sage, and at the last minute, add the tapioca mixture, orange zest, onion, and parsley.


This recipe comes from Joel Legendre’s book "Biographie gourmande".

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 175  
Total Fat 2.4 g  
Saturated Fat 0 g  
Sodium (salt) 163 mg  
Carbohydrates 32 g  
Fibre 5 g  
Protein 7 g