Cauliflower Bisque is a creamy, decadent, rich soup. I consider it a comfort food because of its warm and smooth texture,
Cauliflower is so versatile; it can be used for pizza crust, cauliflower steaks, buffalo cauliflower bites, and the list goes on. As a kid, I remember cauliflower having little to no flavor, and my only recollection of its use was on a vegetable tray which immediately was drown in dip to disguise its flavor, or lack thereof. Who knew cauliflower could be elegant, and delectable?
Cauliflower has become one of my favorite vegetables, as it clearly transforms into so many different flavors; it absorbs herbs and seasoning, and when used creatively, is the best fat free food around. If you love savory, and you want to feel like you are cheating by eating a creamy soup, try this recipe. It will fool you while you savor every bite.Print
Try this savory, creamy cauliflower soup. It is packed with vegetables and clearly tastes too good to be “good for you.”
- 2 large shallots, diced
- 3 leeks, trimmed and cleaned (it is very important you rinse the multiple layers; leeks are fabulous but dirty); chopped
- 2 heads cauliflower, cored and chopped in bite sized pieces (reserve several small roasted pieces for soup garnish)
- 3 cloves garlic, minced
- 2 medium sized potatoes, peeled and chopped
- 2 Tablespoons of fresh chopped rosemary
- 8 cups organic vegetable broth
- 1 Tablespoon Garlic powder
- 1 Tablespoon Onion powder
- 1/2 cup chives
- Pre-heat oven to 400 degrees; line a cookie sheet with parchment paper or a silicon mat
- After chopping and washing cauliflower, make a single layer of cauliflower on the cookie sheet.
- Generously season with garlic powder and onion powder
- Roast for 40 minutes until lightly brown on top
- While cauliflower roasted, saute garlic, leeks and shallots together in a soup pot
- Add 4 cups organic vegetable broth and stir; reduce heat to medium
- Add chopped potatoes and return heat to medium high. The potatoes need to cook through.
- Add rosemary
- Stir; cook until potatoes are soft (30 minutes)
- Using a high speed blender, combine small portions of broth shallot mixture and roasted cauliflower in the blender until smooth. It will be thick but blended without any chucks.
- Now return the thick mixture to the soup pot
- Using the remaining 4 cups or organic vegetable broth, add small amounts of broth and use an emulsion blender; the soup will thin out and brighten in color.
- Sprinkle the top with paprika
- Using the small pieces of roasted cauliflower and the chopped chives, decorate the center of the soup bowl.
No fat……..all veggies….YUM 🙂