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Roasted Cauliflower & Black Pepper Bisque

Roasted vegetables and herbs give this hearty soup its delicious flavor.

  • Total Time35 Minutes 45 Seconds
  • Yield
    4 servings
  • DifficultySimple
Roasted Cauliflower and Black Pepper Bisque.jpg

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Submitted by

Vitamix

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 Italian flat leaf parsley
  • 3 fresh thyme leaves
  • ½ 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
  • 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 Italian flat leaf parsley
  • 3 fresh thyme leaves
  • ½ 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
  • 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. 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.
    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.
    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.
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Nutrition

1 serving (332 g)
Calories 190
Total Fat 14g
Total Carbohydrate 14g
Dietary Fiber 5g
Sugars 5g
Protein 6g
Sodium 310g
Saturated Fat 1.5g

Chef's Note

  • 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. 
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