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Roasted Cauliflower & Black Pepper Bisque

Roasted vegetables and herbs give this hearty soup its delicious flavor.
Roasted Cauliflower and Black Pepper Bisque.jpg

Submitted By:

Dietary Interests: Gluten-Free , High Fiber , Vegan , Vegetarian

Allergens: Nuts

Yield:

4 servings (1.4 l)

Total Time:

35 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.4 l)

Total Time:

35 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1,440 ml)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 1 ½ Tablespoons extra virgin olive oil
  • 4 cups (500 g) cauliflower, florets
  • ½ medium (120 g) yellow onion, sliced
  • 1 small (60 g) carrot, sliced
  • 2 (60 g) celery stalks, sliced
  • 2 sprigs Italian flat leaf parsley
  • 3 sprigs fresh thyme leaves
  • ½ sprig fresh rosemary, leaves only
  • ½ teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • 3 cups (720 ml) water
  • ½ cup (60 g) roasted almonds

Directions

  1. Preheat oven to 400°F (200)°C.
  2. In a large bowl, combine cauliflower, carrots, celery, onion, parsley, thyme, rosemary, pepper and olive oil.
  3. Pour mixed vegetables and herbs onto lined baking sheet and cook for 20 minutes.
  4. Remove from oven and cool slightly. Place the roasted mixture into the Vitamix container, along with water and almonds, and secure the lid. 
  5. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

  • One concern people have with soups and roasting veggies is the fear that the heat will destroy the nutrients. While some nutrients (especially water-soluble vitamins like B and C) are destroyed in high heat, others are actually enhanced. With cauliflower, the antioxidants are actually released from the cell walls when heated, making them more accessible for our body to absorb and use. 

Ingredients

  • 1 ½ Tablespoons extra virgin olive oil
  • 4 cups (500 g) cauliflower, florets
  • ½ medium (120 g) yellow onion, sliced
  • 1 small (60 g) carrot, sliced
  • 2 (60 g) celery stalks, sliced
  • 2 sprigs Italian flat leaf parsley
  • 3 sprigs fresh thyme leaves
  • ½ sprig fresh rosemary, leaves only
  • ½ teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • 3 cups (720 ml) water
  • ½ cup (60 g) roasted almonds

Directions

  1. Preheat oven to 400°F (200)°C.
  2. In a large bowl, combine cauliflower, carrots, celery, onion, parsley, thyme, rosemary, pepper and olive oil.
  3. Pour mixed vegetables and herbs onto lined baking sheet and cook for 20 minutes.
  4. Remove from oven and cool slightly. Place the roasted mixture into the Vitamix container, along with water and almonds, and secure the lid. 
  5. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

  • One concern people have with soups and roasting veggies is the fear that the heat will destroy the nutrients. While some nutrients (especially water-soluble vitamins like B and C) are destroyed in high heat, others are actually enhanced. With cauliflower, the antioxidants are actually released from the cell walls when heated, making them more accessible for our body to absorb and use. 

Ingredients

  • 1½ Tablespoon extra virgin olive oil
  • 4 cups (500 g) cauliflower florets
  • ½ Tablespoon (120 g) medium yellow onion, sliced
  • 1 Tablespoon (60 g) small carrot, sliced
  • 2 Tablespoon (60 g) celery stalk, sliced
  • 2 Tablespoon flat leaf parsley
  • 3 Tablespoon sprigs fresh thyme leaves
  • ½ Tablespoon fresh rosemary, leaves only
  • ½ teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • 3 cups (720 ml) water
  • ½ cup (60 g) roasted almonds

Directions

  1. Preheat oven to 400°F (200)°C.
  2. In a large bowl, combine cauliflower, carrots, celery, onion, parsley, thyme, rosemary, pepper and olive oil.
  3. Pour mixed vegetables and herbs onto lined baking sheet and cook for 20 minutes.
  4. Remove from oven and cool slightly. Place the roasted mixture into the Vitamix container, along with water and almonds, and secure the lid.
  5. Start the blender on its lowest speed, then quickly increase to its highest speed, blending for 5 minutes 45 seconds; or select the Hot Soups Program and allow the machine to complete the programmed cycle.

Chef's Notes

One concern people have with soups and roasting veggies is the fear that the heat will destroy the nutrients. While some nutrients (especially water-soluble vitamins like B and C) are destroyed in high heat, others are actually enhanced. With cauliflower, the antioxidants are actually released from the cell walls when heated, making them more accessible for our body to absorb and use.