Today’s recipe is a Cauliflower Bisque. It is a fantastic comfort food that highlights one of my favorite vegetables: cauliflower, along with other miscellaneous vegetables, healthy fats and spices. The depth of flavor is beautifully balanced with heat and notes of citrus for ย  a refreshing aroma.

If you want to make this soup into a full meal on its own, you can easily pour a generous amount over brown rice, quinoa or pasta. And, for a lighter meal, pair it with toasted slices of baguette and a side salad.

IMG_3487

INGREDIENTS

  • 1 head cauliflower, chopped
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1/2 cup portobello mushrooms, chopped
  • 1 cup coconut milk
  • 1 1/4 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon dried basil
  • 1 lemon, freshly squeezed
  • Freshly ground black pepper and sea salt, for taste

INSTRUCTIONS

  1. Add 4 cups of water with 1 onion (halved) and mushrooms in a medium pot placed over medium heat. Allow this to simmer for 10-15 minutes, and set aside as your vegetable broth.
  2. Add 2 tablespoon of olive oil in a large saucepan placed over medium heat.
  3. Add garlic, onion (diced) and carrots. Cook, stirring occasionally, until tender (about 5 minutes).
  4. Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.
  5. Add in the vegetable stock, cumin, turmeric, coriander, red chili pepper flakes and coconut milk, and stir together.
  6. Bring the broth to boil, then reduce the heat and let simmer for about 15-20 minutes.
  7. Pour the broth and lemon juice into a blender, and puree until creamy and thickened.
  8. Season to taste and serve garnished with black pepper and dried basil.

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