Cauliflower Bisque
When the freezing 🥶 temperatures set in, soup is always on my mind and this cauliflower soup is always at the top of my list of soups to make 🌿👌🤤😋. It’s perfect for warming you right up on those cold, snowy days 😃❄️. Cauliflower though is one of those veggies that some love and some hate. I wasn’t a fan for the longest time, but I came around when I learned how to cook it properly with the right pairings of seasonings and other ingredients. Not only does it taste delicious, it has a significant amount of nutrients, vitamins, and minerals that are all perfect for what your body needs 🙌🌿.
Cauliflower, as well as other cruciferous vegetables, is high in antioxidants, Vitamin C, fiber, and also contains a powerful phytochemical called sulforaphane that may help lower the risk of colon cancer. Consuming cauliflower may help reduce inflammation, improve your heart health as well as improve your digestion. It’s like a superhero of vegetables 🤯😃. Having it be the star of the show and adding in some garlic, shallots and other spices will surely make this soup a nutrient packed bowl of deliciousness 🤤🤤🙌🥣. Enjoy!
Total Time:
35 minutes including prep
Ingredients:
Produce:
1/4 cup (30g) chopped shallots
2 garlic cloves minced
1 large head cauliflower, roughly chopped into small florets
1 tbsp fresh lemon juice
Oils and Vinegars:
2 tsp toasted sesame oil (plus more for serving)
Baking and Spices:
1tbsp fresh thyme
1 tsp rosemary
Salt to taste
Other:
3 cups water
1 (15oz) can lite coconut milk
Directions:
Heat the oil in a large shallow saucepan over medium heat. Add the shallots and garlic and cook, stirring occasionally, for about 2 minutes. Add the cauliflower and cook for 3 to 4 minutes.
Add the water, thyme, and rosemary and bring to a boil, then reduce heat and cover leaving the lid open a crack. Simmer for 15 to 20 minutes, until the cauliflower is very tender.
Carefully transfer the mixture to a blender (in batches if necessary). You can use an immersion blender instead, but the blender will produce a smoother soup. Add the coconut milk and lemon juice and blend until smooth.
Serve with a drizzle of sesame oil.
*This recipe was made with slight variations from the