Friday, March 19, 2010
Quinoa Cauliflower and Carrot Bisque
Another Soup Love inspired soup. I invited Nadia and Yohan over and we had a big dinner with Xavier and I tricked them all into eating vegan soup, mwahaha.
Quinoa Cauliflower Bisque
2 cups cooked quinoa
1 large cauliflower (2 pounds) cut into florets, stem discarded
4 cups veg broth
1 1/2 tsp sea salt
2 medium carrots
1 large yellow onion
3 tbs olive oil
5 cloves garlic
1 tsp herbs de Provence
2 ounces soy creme fraiche or goat cheese if you aren't vegan
1. Put the cauliflower in a soup pot with 2 cups of water and the veggie broth. Scrub the lemon and zest off a 1 inch strip of the yellow skin. Be careful not to get any of the bitter white part! Juice the lemon and then add 2 tbs of juice and the 1 inch strip to the pot and a tsp of salt. Boil. Lower the heat and simmer covered for 15 minutes. Remove the lemon zest and discard.
2. While your cauliflower is simmering, heat 2 tbs of olive oil in a skillet and sautee the carrot, onion and garlic with 1/2 a tsp of salt until the onion is soft and turning color, about 20 minutes. Add the herbs de Provence and sautee a few more minutes.
3. Add your sauteed veggies to the cauliflower and simmer for 15 more minutes or until the cauliflower and carrots are very soft. Let the soup cool slightly then puree it with an immersion blender or in a food processor. Add the quinoa. Taste and add salt or lemon juice as needed.
4. Top each bowl with a dollop of creme fraiche, olive oil, and bread crumbs. You can take soft bread and break it into pieces then toast it in olive oil in a sauce pot over medium heat until they are brown and hot.