There was a lot of ice and snow in Massachusetts yesterday, so I got to take the day off from work and stay home. I started washing, peeling, and chopping my fruits and vegetables and got some meal prep done for the next couple days. One of the easiest foods for me to make in batches is bisque. You basically cook your vegetable of choice (sweet potato, carrots, cauliflower, etc.), blend it with vegetable stock and spices, and freeze it in individual serving sized bags. It makes busy days seem easier, being able to pull a pre-made, home-cooked meal out of the freezer and have it ready to eat in less than ten minutes.
I made this bisque out of a head of roasted cauliflower. In the veg world, cauliflower is everywhere, from pizza crust to rice substitute. I have noticed a lot of recipes that used cauliflower in curry dishes, so I wanted to make a bisque by using these popular Indian ingredients. This includes lots of turmeric, cilantro, coconut, and chickpeas. This recipe is vitamin-packed, detoxifying, and gluten-free. You can try to make a raw version of this, but it will be missing essential charred flavors.
Vegan Soup Recipes: Curried Cauliflower & Chickpea Bisque
YIELDS
4 bowls soup
PREP TIME
COOK TIME
TOTAL TIME
- 1 head of cauliflower
- 1 1/2 cups vegetable broth
- 1/2 cup coconut milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon cardamom
- 1 inch knob fresh ginger
- 3 garlic cloves
- 1 small/medium yellow onion, sliced
- handful cilantro
- 1 can chickpeas
- 4 tablespoons extra virgin olive oil
- dash cayenne pepper to top
Directions
1. Preheat your oven to 400°F.
2. Wash the head of cauliflower and cut it up into small florets. Toss in a bowl with a couple tablespoons of olive oil, salt, and pepper to taste, and pour onto a baking sheet.
3. Drain and pour a can of chickpeas into a mixing bowl. Coat with 1.5 teaspoons of oil and salt and pepper to taste. Pour onto a baking sheet.
4. Add BOTH baking sheets to the oven, side by side, baking for 30 minutes. Flip/stir BOTH halfway through.
5. While these are in the oven, heat a little oil in a sauté pan over medium heat and add in the onions. Let these caramelize for a few minutes before removing from heat.
6. Add the cauliflower, onions, and all other ingredients BESIDES CHICKPEAS (these are to top) to a blender. Blend until smooth. You can add more or less vegetable stock, depending on how thick or thin you want this. I prefer bisque over soup, so I added less stock.
7. Top with a dash of cayenne pepper, roasted chickpeas, and fresh cilantro.
2. Wash the head of cauliflower and cut it up into small florets. Toss in a bowl with a couple tablespoons of olive oil, salt, and pepper to taste, and pour onto a baking sheet.
3. Drain and pour a can of chickpeas into a mixing bowl. Coat with 1.5 teaspoons of oil and salt and pepper to taste. Pour onto a baking sheet.
4. Add BOTH baking sheets to the oven, side by side, baking for 30 minutes. Flip/stir BOTH halfway through.
5. While these are in the oven, heat a little oil in a sauté pan over medium heat and add in the onions. Let these caramelize for a few minutes before removing from heat.
6. Add the cauliflower, onions, and all other ingredients BESIDES CHICKPEAS (these are to top) to a blender. Blend until smooth. You can add more or less vegetable stock, depending on how thick or thin you want this. I prefer bisque over soup, so I added less stock.
7. Top with a dash of cayenne pepper, roasted chickpeas, and fresh cilantro.
Also by Lauren: Pistachio Rose Water Belgian Waffles
Related: Roasted Vegetable Bisque
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Photos: Lauren Sacerdote
