Cauliflower Bisque

Oh, look…it’s that time again!

I’ve been very encouraged by the increasing participation lately – thank you!  So link up, all you Real Food Foodies, using the Mr.Linky widget at the bottom of the page, and let’s share recipes that can be made ahead!

My recipe today is super simple and very delicious.  I’ve posted a version of it before, waaaaaaaay back when I had very few readers, and it occurred to me that it could use a “real food” facelift.  This soup is warm and comforting, low in calories and carbohydrates and reheats very well, so you can make it, refrigerate it and serve it later.

You can, of course, use butter or olive oil to saute the onions and garlic, and substitute the coconut milk with cream.  However, because cauliflower has such a strong flavor, once you season the soup with the salt and pepper, you really don’t taste the coconut milk (or it could be that I’m just used to it).  But whatever you use, this is really, really good.  The servings are quite generous, too!

Cauliflower Bisque

Cauliflower Bisque

serves 8

1 large head cauliflower, trimmed and broken into florets
1 medium yellow onion, diced
3 cloves garlic, chopped
2 tablespoons lard or bacon fat
4 cups chicken stock, preferably homemade
2 cups water
1 cup coconut milk
Salt and freshly-ground black pepper, to taste

Heat the lard or bacon fat in an enameled cast iron Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 7 to 10 minutes. Add the garlic and cook an additional minute.

Add the chicken stock and water to the Dutch oven. Increase the heat and bring to a boil; add the cauliflower and reduce the heat to a simmer. Cover and cook until the cauliflower is tender, 10 to 15 minutes.

Working in batches, puree the soup in a blender or food processor (or use an immersion blender). Return to the Dutch oven and add the coconut milk; bring to a simmer. Season to taste with salt and pepper before serving.

Nutrition (per serving): 161 calories, 11g total fat, 6.6mg cholesterol, 209.3mg sodium, 527.3mg potassium, 11.9g carbohydrates, 2.4g fiber, 4.5g sugar, 5.8g protein.

Printable version (requires Adobe Reader)

14 thoughts on “Cauliflower Bisque”

  1. I just picked up a head of purple cauliflower. Might look interesting as soup. You may have helped me decide what to do with it. Thanks.

  2. @Michelle – Prple cauliflower will not be so good in a soup – I tried it once, and the result was a greyish, unappetizing mess.
    Jan, this is a lovely soup! One thing I found goes very well with cauliflower soup is a bit of butter (or olive oil) sauteed watercress – man! Now I’m hungry!

  3. We LOVE our cauliflower around here. Yum. I have linked my recipe, despite the pasta. I will try harder to find a good “real food” recipe soon!

    1. Yes, indeed it is. I don’t remember where I got it…Bed Bath and Beyond? Target? One of those places…

  4. Hi! Glad I found you from Gretchen. I love cooking with real food–out of budget and concern for my 3 growing guys. I will try this soup–I love cauliflower and coconut milk too.
    I am linking to you today!

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