Getting Creative in the Kitchen with Vegan Cauliflower Bisque
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, a new level of appreciation for food has come. Many people view their plates as more than just sustenance; they see it as an art form to be enjoyed and appreciated. Vegan Cauliflower Bisque exemplifies that. I love exploring the link between food and health, and how to make delicious, therapeutic, plant-based dishes. Eating plant-based foods is both ethical and environmentally friendly, and 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 affect it. 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 with Vegan Cauliflower Bisque
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 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 bisque, though I love to rework things in ways that can be healthy for us individually and the planet. Learn more about me here.
Heat 1 tbsp oil in a medium pot over medium heat. Add the bell pepper and ginger, sauté 3–4 minutes until soft and fragrant.
Add cauliflower and potato. Sprinkle in cumin and salt, stir to coat.
Pour in broth or water, bring to a boil, then reduce heat and simmer 18–20 minutes until vegetables are fork-tender.
Blend until completely smooth using an immersion blender or regular blender.
Stir in the almond or oat milk. Add more broth if you want a thinner consistency. Taste and adjust salt.
In a separate skillet, sauté mushrooms in a little oil over medium-high heat for 4–5 minutes until golden and slightly crispy. Season lightly with salt.
Ladle into bowls, top with mushrooms, and finish with fresh basil if using. Serve hot.
Prep Time:10 minutes
Cook Time:5 minutes
Category:dinner
Cuisine:American
Nutrition
Calories:243
Sugar:3
Sodium:305
Fat:18
Saturated Fat:1
Carbohydrates:16
Fiber:6
Protein:9
Check out the video tutorial here:
I have been enjoying making videos of the meals I love and 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!
*Please note as an affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.
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