adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Golden Vegan Cauliflower 'Bisque'
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy vegetable bisque made with coconut milk instead of dairy, for a rich and flavorful vegetarian soup.
Ingredients:
  • 3 tablespoons vegetable oil
  • 1 cup frozen vegetable blend (peppers, onions, celery, and parsley)
  • 1 clove garlic, crushed and minced
  • 2 pounds fresh cauliflower, cut into florets
  • 0.5 pound carrots, sliced
  • 1 teaspoon ground allspice
  • 1 teaspoon seasoned salt
  • 1 (32 fluid ounce) container vegetable broth
  • 2 (14 ounce) cans coconut milk
  • 1 pinch salt and ground black pepper to taste
Instructions:
  • In a 4-quart pot with a tight-fitting lid, gently heat vegetable oil over medium-low heat. Sauté vegetables until almost tender, for about 7 to 10 minutes; then add garlic and cook until fragrant, approximately 1 minute.
  • Combine cauliflower and carrot with the vegetable mixture, then season with allspice and seasoned salt. Pour in vegetable broth, cover the pot, and simmer until vegetables are tender, about 30-45 minutes.
  • Transfer half of the vegetables into a blender along with enough liquid to cover them. Secure the lid with a towel and pulse the blender a few times to start the blending process, then blend until the vegetables are completely pureed.
  • Use a fork or potato masher to mash the remaining vegetables in the pot until no large chunks are left. Stir in the pureed vegetable mixture with the coconut milk and season the soup with salt and pepper to taste.

Similar Recipes