Print

Cauliflower Bisque Soup with Paprika and Chives

  • Author: Kathy Carmichael

Description

Try this savory, creamy cauliflower soup. It is packed with vegetables and clearly tastes too good to be “good for you.”


Ingredients

  • 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

Instructions

  • 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

cauliflower-pre-cook roasted-cauliflower

  • 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.

cauliflower-blender cauliflower-blender-2

  • 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.

Serve: 

  • 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 🙂