Golden Vegan Cauliflower 'Bisque'
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 clove
Garlic (crushed and minced)450 g
Carrot (sliced)1 tsp
Ground Allspice1 tsp
Seasoned Salt32 fluid ounce
Vegetable Broth (container)1 pinch
SaltDirections:
1
Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more
2
Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat
3
Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt
4
Pour vegetable broth over the vegetable mixture
5
Place lid on the pot and cook vegetables until soft, 30 to 45 minutes
6
Ladle about half the vegetables into the bowl of a blender with enough liquid to cover
7
Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely
8
Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain
9
Pour pureed vegetable mixture into the pot with the coconut milk; stir
10
Season soup with salt and pepper