Hearty Cauliflower Bisque
Author: Nicole
Ingredients
  • 1 tablespoon olive oil (see Notes)
  • 1 medium sweet onion, chopped (~ 1 cup)
  • 3 large carrots, chopped (~ 1 cup)
  • 4 large celery stalks, chopped (~ 1 cup)
  • 4 medium garlic cloves, minced
  • 2 teaspoons herbes de Provence
  • 4 cups vegetable broth
  • 1 pound cauliflower, cut into florets
  • 12 ounces yellow-skinned potatoes, not peeled and coarsely chopped
  • 2 15 ounce cans cannellini beans, undrained
  • 2 tablespoons freshly squeezed lemon juice (~ ½ lemon)
  • Kosher salt
  • ¼ teaspoon freshly ground white pepper
  • ½ cup chopped walnuts, toasted
  • 2 teaspoons chopped thyme
  • Lemon wedges
Instructions
  1. Heat olive oil in a 5 to 6 quart Dutch oven (something you can cover) over medium heat. Add onion, carrots and celery and stir. Lightly sprinkle with Kosher salt. Cover and cook for about 5 to 7 minutes until tender, stirring occasionally. Add 1 to 2 tablespoons of water at a time as needed to prevent sticking. If vegetables are starting to brown, reduce the heat.
  2. Uncover the pot. Add garlic and herbes de Provence. Stir for about 1 minute until fragrant.
  3. Stir in vegetable broth, cauliflower and potatoes. Lightly sprinkle with Kosher salt. Increase heat to high and bring to a boil.
  4. Reduce heat to low and cover. Simmer for 20 to 25 minutes or until cauliflower and potatoes are very tender.
  5. Stir in cannellini beans, lemon juice and white pepper. Taste for salt – add more if needed.
  6. Use an immersion blender to blend soup until smooth in the pot. Alternatively transfer soup to a blender or Vitamix and blend until smooth (you may need to do this in batches) and return soup to pot.
  7. Ensure that soup is heated through before serving.
  8. Garnish with walnuts and thyme. Squeeze some lemon juice over the soup.
Notes
* I used some olive oil to cook the vegetables. If you want to follow the true Fork Over Knives diet, leave out the oil and go to the covered pot step and add some water.
* Since you’re going to blend or purée the soup, the onion, carrots and celery do not need to be finely chopped.
* Soup freezes well. Cool before transferring to a freezer-safe container.
Recipe by Riegl Palate at https://www.rieglpalate.com/hearty-cauliflower-bisque/