Curried Cauliflower Bisque
Curried Cauliflower Bisque
Soups and Breads
Ingredients
- 1 large head of cauliflower, broken into small florets, stems chopped
up to 4 tablespoons Fustini's Medium SELECT olive oil, divided
- 1 medium yellow onion, diced
2-3 tablespoons Thai red or green curry paste depending on preferred spice level
- ½ teaspoon lemon zest
- 1 ½ cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- Kosher salt and freshly ground black pepper
- ¼ cup chopped green onions or chives
- 1 tablespoon chopped fresh basil
Directions
Preheat oven to 400 degrees F. Toss the cauliflower with enough olive oil to lightly coat (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25-30 minutes.
In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the white balsamic, and cook, stirring frequently, for about one minute.
Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth.)
Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using)
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