Cauliflower Bisque (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 lbs. Cauliflower, raw, (approx 2 heads) Vegetable Broth, 5 cupsWater, tap, 2 cupsLemon Peel, 1 inch stripLemon Juice, 2 tablespoonssea salt, 1.5 tsp Carrots, raw, 2 medium Celery, raw, 2 stalk, medium Onions, raw, 1 medium Olive Oil, 3 tbsp Garlic, 5 cloves Herbes de Provence, 1 tspRaw Cashews (no salt)1 cup
Trim cauliflower, cut the florets into small pieces. Put them in a soup pot with 4 cups of broth and 2 cups of water.
Add lemon zest and juice, and 1 tsp. sea salt.
Bring to boil, then simmer 15 minutes.
Chop carrots, celery and onion.
Cook in olive oil with remaining 1/2 tsp sea salt over medium heat for 5 minutes.
Add chopped garlic. Cook together until vegetables begin to turn golden.
Add Herbes de Provence and stir a few minutes longer.
Add sauted veggies to cauliflower. Turn off heat and cool slightly.
In a blender, pour remaining 1 cup of veg. broth and cashews.
Blend until very smooth and creamy.
Pour into a bowl.
Ladle 1/2 the cauliflower mixture into blender. Blend until smooth. Pour into separate bowl.
Blend 2nd half of cauliflower mixture. Return all of the cauliflower mixture to original pot.
Add cashew puree until you reach the consistency you desire.
Add salt and additional lemon juice to taste.
Sprinkle with croutons if you like.
Serving Size: 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user ERSCHWARTZ.
Add lemon zest and juice, and 1 tsp. sea salt.
Bring to boil, then simmer 15 minutes.
Chop carrots, celery and onion.
Cook in olive oil with remaining 1/2 tsp sea salt over medium heat for 5 minutes.
Add chopped garlic. Cook together until vegetables begin to turn golden.
Add Herbes de Provence and stir a few minutes longer.
Add sauted veggies to cauliflower. Turn off heat and cool slightly.
In a blender, pour remaining 1 cup of veg. broth and cashews.
Blend until very smooth and creamy.
Pour into a bowl.
Ladle 1/2 the cauliflower mixture into blender. Blend until smooth. Pour into separate bowl.
Blend 2nd half of cauliflower mixture. Return all of the cauliflower mixture to original pot.
Add cashew puree until you reach the consistency you desire.
Add salt and additional lemon juice to taste.
Sprinkle with croutons if you like.
Serving Size: 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user ERSCHWARTZ.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 557.1 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 3.3 g
- Protein: 4.8 g
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