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Cauliflower parm bisque

Recipe byedleonard81

Great vegetarian soup, that teeters between an Indian and Thai flavor. Can substitute coconut milk instead of half and half. The sesame oil really brings all the flavor together. For some kick, add hot peppers or hot sauce.


2 heads of cauliflower, separated into florets
2 tbs olive oil
2 cups carrots, chopped small
2 cups onions, chopped small
2 cups celery, chopped small
4 tbs butter
1 tsp cumin
1/2 tsp paprika
1 tsp marjoram
3 bay leaves
1 tsp rosemary
1 cup parm cheese
2 boxes vegetable stock
1/2 pint of half and half
black ground pepper to taste
1 tbs sesame oil
1 package chives, rough chopped

  1. roast cauliflower in olive oil under tender and slightly crispy
  2. sautee carrots, celery, and onions in butter
  3. once the onions become translucent, add all spices, and sautee on low until fragrant
  4. removecarrot mixture and blend
  5. add mix to a soup pot, with two boxes of stock
  6. after cooling a bit, blend cauliflower with dry parm; add to soup pot
  7. add bay leaves to soup pot
  8. cook until mixture is bubbling, but not boiling
  9. remove from heat, let cool well
  10. remove bay leaves
  11. add back to blender, and further puree
  12. pour back into soup pot, and simmer on low
  13. add half pint of half and half
  14. stir and simmer for 15 minutes
  15. add sesame oil and then salt to taste
  16. add chives just before serving



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