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Golden Vegan Cauliflower ‘Bisque’

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Ingredients

Adjust Servings:
3 tbsp vegetable oil
1 cup frozen vegetable blend (peppers, onions, celery, and parsley)
1 clove garlic – crushed and minced
2 lbs fresh cauliflower – cut into florets
1/2 lb carrots – sliced
1 tsp ground allspice
1 tsp seasoned salt
32 oz vegetable broth
28 oz coconut milk
salt and ground black pepper to taste

Nutritional information

202
calories
10.7 g
carbohydrates
3.6 g
protein
17.7 g
fat
291 mg
sodium
0 mg
cholesterol

Golden Vegan Cauliflower ‘Bisque’

Features:
  • Vegan
Cuisine:
  • 45 mins
  • Serves 4
  • Easy

Ingredients

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We call this soup, golden vegan cauliflower bisque, but it is technically not a bisque. Bisque is a highly seasoned, creamy, and smooth soup that is made from crustaceans like lobster, crabs, langoustine, shrimp, and crayfish. It is a cooking method used to extract the flavor of crustaceans that can’t go to market. This recipe utilizes the traditional bisque cooking method except it uses cauliflower instead of seafood. This makes it great for vegans and vegetarians, so they can enjoy the classic bisque.

Health Benefits

Cauliflower has such a high place in Indian cuisine for two reasons: it is a great meat substitute and it is very healthy. This wonderful cruciferous vegetable helps to reduce your risk of developing cancer, brain disorders, and heart conditions. It also helps to detoxify the body and improve iron absorption. Iron is very important for your body’s functionality; it is needed to produce blood, specifically hemoglobin. Without enough hemoglobin, your body won’t be able to carry oxygen to your vital organs.

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How to make Vegan Cauliflower 'Bisque'

  • Heat vegetable oil in a 4 qt pot with a tight-fitting lid at a medium-low temperature.
    • Add vegetables.
    • Cook and stir veggies for 7-10 minutes.
    • Add garlic and cook until they turn fragrant.
  • Stir cauliflower and carrot into the vegetable mixture.
  • Season with seasoned salt and allspice.
  • Pour vegetable broth over the vegetable mixture.
  • Cover the pot with a lid and cook vegetables until they turn soft.
  • Ladle half the vegetables into a blender and cover with liquid.
  • Pulse the blender a few times to get the mixture moving.
    • Leave blender on to puree vegetables entirely.
  • Mash remaining vegetables in the pot masher until no large chunks remain using a fork or potato.
  • Combine pureed vegetable mixture in the pot with coconut milk and stir.
  • Season soup with salt and pepper.

Trivia

Bisque originated in France.

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previous
Dolmas (Stuffed Grape Leaves)
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