Aug 29

Vegan Cauliflower Bisque

Getting Creative in the Kitchen

Taste buds around the world have been revolutionized by cuisine. The flavors of different cultures have left an indelible imprint on the memories of so many. Traditional and localized foods have become institutions in their own right. And with that, has come a new level of appreciation for food. Many people view their plates as more than just sustenance; they see it as an art form to be enjoyed and appreciated.   I love exploring the link between food and health and how to make delicious, therapeutic dishes that are plant-based. Eating plant-based is both ethical and environmental, but it can also be highly nutritious. In this recipe, we’ll explore how to cook up some amazing meals that promote good health for you and your loved ones as well as the environment.

Food Can Be a Powerful Tool for Creating Health

The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing just one of these factors could make all the difference? Just by cooking a meal with healthier ingredients, you can improve your health. Here are some tips to cook a vegan soup that is nutritious and delicious!

Changing up Classic Recipes to be Vegan

Bisque is a type of stew or soup usually made with fish, shellfish, lobster, or crab and vegetables. The word comes from the French “bisque”, which means chowder. Classic bisque is a thick soup usually made with cream, onions, tomatoes (or tomato paste) and and thickened by a paste made from their shells. I had a great time making this soup with lobster mushrooms and almond milk. And since I do not consume alcohol I did not add the wine. Perhaps you could say it is not a bique though I love to rework things in ways that can be healthy for us individually and the planet.

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5 from 1 vote

Vegan Cauliflower Bisque

Wonderful fresh cauliflower bisque topped with fresh sauteed mushrooms.
Prep Time10 mins
Cook Time5 mins
Course: dinner
Cuisine: American
Diet: Vegan
Keyword: farmersmarket, plantbased, Vegan
Servings: 4
Serving Size:
Calories: 243


  • 1 cup cauliflower
  • 1/2 cup white potato
  • 1/2 cup orange bell pepper
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 cup water
  • 1 cup almond oat
  • 1 tsp ginger grated
  • 1 cup mushrooms shitake, enoki or lobster could work
  • 1 tbsp basil optional
  • 1/2 tsp coconut oil


  • Steam cauliflower and potatoes
  • Cut up bell pepper into big chunks but don’t cook it.
  • Puree lightly everything together
  • Saute the mushroom for 3-5 minutes in 1/2 tsp coconut oil. Place as topping with basil on finished soup.

Check out the video Tutorial Here:

I have been enjoying making making videos of the meals that I love and have been sharing them on IG. If you are on IG, check out the live preview here. Tag me if you make this soup. I would love to see your version!

Review other recent posts here!

Dr. Siri Chand 


May your time with the plants be nourishing!

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