Best 4 Golden Vegan Cauliflower Bisque Recipes
GOLDEN VEGAN CAULIFLOWER 'BISQUE'
Hearty and satisfying without being overly rich or heavy, this flavorful, easy, healthy 'bisque' gets rave reviews and is always gone by meal's end! It travels well, as the soup can be eaten hot, cold, or in-between. It always vanishes during pot-luck dinners, even when cauliflower is an unfavorite food!
Provided by Paul Snave
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
- Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
- Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
- Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 10.7 g, Fat 17.7 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 12.9 g, Sodium 290.8 mg, Sugar 3.7 g
GOLDEN VEGAN CAULIFLOWER 'BISQUE'
Hearty and satisfying without being overly rich or heavy, this flavorful, easy, healthy 'bisque' gets rave reviews and is always gone by meal's end! It travels well, as the soup can be eaten hot, cold, or in-between. It always vanishes during pot-luck dinners, even when cauliflower is an unfavorite food!
Provided by Paul Snave
Categories Bisque
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
- Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
- Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
- Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 10.7 g, Fat 17.7 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 12.9 g, Sodium 290.8 mg, Sugar 3.7 g
CAULIFLOWER BISQUE
i saw this recipe in bon appetit, it sounds like a soup i had recently, and couldn't believe it was cauliflower
Provided by chia2160
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- combine chicken broth, water and bring to simmer.
- add saffron to pan, remove from heat, steep for 20 minutes.
- in pot heat butter, add onions, cauliflower, salt and pepper, stir to coat, add saffron broth, simmer for 20 minutes, covered in blender in batches, or with immersion blender puree all, add 3/4 c half and half.
VEGAN BROCCOLI AND CAULIFLOWER BISQUE
From Gianna's Grille restaurant in Philly. Haven't tried it yet - it's for nutritional info and safekeeping.
Provided by aerobicon
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, sauté the onion and celery until translucent.
- Add the garlic and sauté for 1 minute.
- Add the oil and flour and sauté for 1 more minute.
- Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
- Add the potatoes, bring to a boil, reduce the heat, and simmer.
- Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
- Cook until the florets are tender.
- Garnish with the parsley and serve.
Nutrition Facts : Calories 357, Fat 12.5, SaturatedFat 1.7, Sodium 226.8, Carbohydrate 46.7, Fiber 9.2, Sugar 6, Protein 19
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