Hearty and satisfying without being overly rich or heavy, this flavorful, easy, healthy 'bisque' gets rave reviews and is always gone by meal's end! It travels well, as the soup can be eaten hot, cold, or in-between. It always vanishes during pot-luck dinners, even when cauliflower is an unfavorite food!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. 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.

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  • Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.

  • Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. 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.

  • Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.

Cook's Notes:

For non-vegetarians: This can be made with chicken broth, milk, or cream with chopped, cooked white potato, sweet potato, or rice for richer results.

Vegetarian options: Top with grated cheese when serving hot. Top with sour cream when serving cold.

It can be made without coconut milk for even less calories, and it will still be vegan, lactose-, gluten-, and starch-free, while remaining almost nearly as good!

Nutrition Facts

201.7 calories; 3.6 g protein; 10.7 g carbohydrates; 0 mg cholesterol; 290.8 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/15/2017
This is a delicious soup! I will make a couple of changes next time: one can of coconut milk and half a can of water (rather than 2 cans of coconut milk) I will use fresh veggies and only yellow red and orange colored ones - I had some green veggies in my frozen mixture and they turned the soup a slightly unattractive yellow/brownish color. Otherwise my kids enjoyed this as much as I did. I served it with fresh biscuits. Read More
(3)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/15/2017
This is a delicious soup! I will make a couple of changes next time: one can of coconut milk and half a can of water (rather than 2 cans of coconut milk) I will use fresh veggies and only yellow red and orange colored ones - I had some green veggies in my frozen mixture and they turned the soup a slightly unattractive yellow/brownish color. Otherwise my kids enjoyed this as much as I did. I served it with fresh biscuits. Read More
(3)
Rating: 5 stars
01/21/2015
Loved this.. I used fresh peppers onion celery and parsley and added a little skim milk instead of coconut milk. Will make again Read More
(3)
Rating: 4 stars
01/16/2015
This is a nice creamy vegan soup that is both warming and filling. I'd make it again even though cauliflower isn't my favorite. Read More
(2)
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Rating: 5 stars
01/09/2016
Made as directed. Delicious! It was a little more soup-y (less creamy) than I expected so I might decrease the coconut milk next time but nonetheless the whole family loved it as made! Read More
(1)
Rating: 4 stars
01/29/2019
Been trying to do the daniel fast and this recipe fit the bill! Vegan and healthy! It was a it bland and if i could have put a bit of cheddar cheese on to it would've been awesome but it is hearty and warm and pretty darn good all by itself! Read More
Rating: 5 stars
01/16/2020
Absolutely gréât with Fresh vigies Read More
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