Golden Vegan Cauliflower 'bisque'

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.