Cauliflower Bisque (vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Cauliflower Bisque (vegan) calories by ingredient
Introduction
When I had this at my friend's house, I was certain it had heavy cream in it. To my surprise, she used cashews! And it has only 137 calories in a one cup serving. You won't believe your taste buds! When I had this at my friend's house, I was certain it had heavy cream in it. To my surprise, she used cashews! And it has only 137 calories in a one cup serving. You won't believe your taste buds!Number of Servings: 16
Ingredients
-
2 lbs. Cauliflower, raw, (approx 2 heads)
Vegetable Broth, 5 cups
Water, tap, 2 cups
Lemon Peel, 1 inch strip
Lemon Juice, 2 tablespoons
sea 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 tsp
Raw Cashews (no salt)1 cup
Directions
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.