Cauliflower bean bisque
A spin on a French classic.
Get in your cauliflower with this smooth, hearty, flavorful soup! Remember, it’s best to eat cruciferous veggies such as cauliflower at least 3 times per week (doing so is linked to slower aging and reduced risk of disease). This yummy bisque is full of healthy carbs and tons of micronutrients from the veggies and fresh herbs. A topping of walnuts and breadcrumbs adds some textural crunch and great nutrients.
Ingredients
4 servings
1 cup chopped onion
1 cup chopped carrots
1 cup sliced celery
4 cloves garlic, chopped
4 cups low-sodium vegetable broth
1 lb. cauliflower, cut into florets
12 oz. Yukon Gold potatoes, coarsely chopped
1 1/2 tsp herbes de Provence, crushed
2 15-oz. cans cannellini beans, undrained
2 Tbsp lemon juice
1/2 tsp sea salt
1/4 tsp ground white (or black) pepper
1/2 cup chopped walnuts, toasted
1/3 cup gluten-free breadcrumbs, toasted
2 tsp chopped fresh thyme
Lemon wedges
Preparation
In a 6 quart heavy pot cook onion, carrots and celery, covered, over medium 5 minutes or until tender, stirring occasionally and adding water, 1 Tbsp at a time, as needed to prevent sticking. Do not let vegetables color; reduce heat if they start to brown. Add garlic, cook and stir 30 seconds.
Add broth, cauliflower, potatoes and herbes de Provence. Bring to a boil, then reduce heat. Cover and simmer 20 to 25 minutes or until cauliflower and potatoes are very tender.
Stir in beans and lemon juice. Using an immersion blender, blend soup until smooth. (Or transfer to a blender in batches; cover and blend until smooth. Return to pot.) Heat through. Stir in salt and pepper. Serve in bowls with toppings of walnuts, breadcrumbs and thyme. Serve with lemon wedges.
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