Cauliflower, White Bean and Potato Bisque

A few weeks ago I saw a recipe for cauliflower, cannellini bean and potato soup garnished with potato chips. I lost the recipe so yesterday, on a very rainy Saturday, I made my own version. It’s perfect for a gloomy Sunday or a Meatless Monday.


In a large stock pot, bring extra virgin olive oil to heat over a medium-high flame and sweat down:


1/2 yellow onion, diced

1 whole scallion, chopped

2 cloves minced garlic

Pinch of Himalayan pink salt


Then add:


1.5 TBSP fresh rosemary, chopped

1 organic cauliflower, chopped

1 can organic cannellini beans


While that continues to cook, prepare:


12 ounces (about 7 small) yellow potatoes, large dice

2 cups vegetable stock

1 TBSP vegan butter

Pinch of cayenne pepper


Add the final ingredients, cover and cook on medium-low heat for 40 minutes.

Turn off the burner and with an immersion blender or traditional one, purée everything together until it’s smooth, like a bisque. Mix in the juice of half or a whole lemon, depending how juicy the fruit, and season with salt and black pepper to taste.


Top with a drizzle of olive oil, some fresh parsley or cilantro and a pinch of Maldon’s sea salt. It would be great with a little non-dairy cheddar on top to stir in as it melts…or some potato chips!


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