Creamy Roasted Cauliflower Bisque

Posted: January 25, 2017 in Recipes
Tags: , , , , , , , ,

A Hygge-Inspired Anti-Inflammatory Soup For When Coziness Is Top Priority Hero Image

This is such a good vibes meal that never fails to make me feel happy 🙂

Serves 6 to 8

Ingredients

  • 3 tablespoons olive oil
  • 1 head cauliflower, broken into florets
  • 2 tablespoons ghee
  • 1 leek, minced, white and light-green parts only
  • 1 medium-size yellow onion, roughly chopped
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • black pepper to taste
  • 1 tablespoon fresh or dried mixed herbs
  • 1 400g can of chickpeas, drained
  • 3 cups vegetable stock
  • 1 can coconut milk

Preparation

  1. Preheat the oven to 210°C and line a large baking tray with baking paper.
  2. Chop cauliflower into florets and spread on a baking sheet. Toss with 2 tablespoons of olive oil, 2 minced garlic cloves, and a sprinkle of salt and pepper.
  3. Roast for 30 minutes or until the cauliflower is browned around the edges.
  4. While cauliflower is roasting, heat a large pot over medium heat and toss in the ghee and remaining tablespoon of olive oil until melted.
  5. Add in chopped onion and leek and cook over medium heat until caramelized, about 10 minutes or so.
  6. Add in the remaining 4 cloves of minced garlic, salt, cracked black pepper, and herbs, stirring for another minute or so.
  7. Toss in chickpeas, vegetable stock, and coconut milk, cover and bring to a boil. Once boiling reduce to a simmer over medium-low heat. When cauliflower is done roasting add it into the pot and continue to simmer for one hour (the longer you cook the more flavorful the soup will be).
  8. When soup is done simmering, uncover and let cool for 10 minutes or so. Once cooled, transfer to either a high-power blender or use an immersion blender and blend soup until smooth and creamy.
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