- 3 tablespoons vegetable oil
- 1 cup frozen vegetable blend (peppers, onions, celery, and parsley)
- 1 clove garlic, crushed and minced
- 2 pounds fresh cauliflower, cut into florets
- 1/2 pound carrots, sliced
- 1 teaspoon ground allspice
- 1 teaspoon seasoned salt
- 1 (32 fluid ounce) container vegetable broth
- 2 (14 ounce) cans coconut milk
- 1 pinch salt and ground black pepper to taste
- 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.
- 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.
04/12/2018
recipepes.com
Golden Vegan Cauliflower 'Bisque', recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
