In a saucepan over medium-high heat, combine all ingredients except for the glucomannan and Greek yogurt. Cook until the vegetables are soft. You can also just heat everything in the microwave for a few minutes until good and hot.
Puree in a food processor until smooth, and then add the glucomannan and Greek yogurt.
Mix again in the food processor. You can eat it as is or reheat it before serving to return it to a piping hot temperature.
(Optional) Top with ½ a crumbled Light Rye Wasa cracker, a sprinkle of parmesan cheese, and some paprika.
Recipe by Briana Thomas at https://www.briana-thomas.com/fuel-pull-salmon-bisque/