Vegan Broccoli And Cauliflower Bisque Food

VEGAN BROCCOLI AND CAULIFLOWER BISQUE

Steps:

• In a soup pot, sauté the onion and celery until translucent.
• Add the garlic and sauté for 1 minute.
• Add the oil and flour and sauté for 1 more minute.
• Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
• Add the potatoes, bring to a boil, reduce the heat, and simmer.
• Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
• Cook until the florets are tender.
• Garnish with the parsley and serve.

VEGAN CAULIFLOWER AND BROCCOLI BAKE

Steps:

• Parboil the broccoli and about a third of the cauliflower for 5 minutes, so they still have some bite. Drain and set aside.
• Boil the rest of the cauliflower (can do this at the same time and just remove the veg for step 1 first) until very soft, 10 minutes.
• Place the cauliflower in a blender and add the milk gradually, until you have the desired texture. 300 ml will give a thick puree consistency when baked. Add the flavourings and any other herbs or spices you would like.
• Stir through the veg from step 1 and transfer to a dish. Place the thinly sliced tomatoes and seeds on top, and bake in a preheated oven for 30 minutes at 200C.

GOLDEN VEGAN CAULIFLOWER 'BISQUE'

Steps:

• 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.

VEGETARIAN BROCCOLI AND CAULIFLOWER SOUP

Steps:

• Heat olive oil in a stockpot over medium-low heat; cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes. Add cauliflower, broccoli, and potatoes to onion mixture; cook and stir until potatoes are lightly browned, about 5 minutes.
• Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened, 20 to 25 minutes.
• Whisk milk and flour together in a bowl until smooth and thickened; stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes. Remove soup from heat and allow to slightly cool and thicken.