Cauliflower Bisque Recipe | Cauliflower Recipe

Whole Food Plant Based Recipes

Fri Apr 24, 2020

Vegan Cauliflower Bisque Recipe

Whole Food Plant Based Cauliflower Bisque is an amazingly Indulgent soup that no one would believe is 100% dairy free!

Whole Food Plant Based Cauliflower Bisque Soup Recipe

Course: Soup, Snacks, Breakfast
Cuisine: French Recipe
Prep Time: 5 mins
Cook Time: 20 mins
Servings: 4 People


1 Small Cauliflower
2 Onions
10 cloves Garlic
1 tsp Black Pepper Powder
1 tsp Date Syrup
4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
2 tbsp Almond Butter
1 sprig Thyme fresh or dried


  1. Wash and chop cauliflower into large pieces. Keep 2-3 pieces aside and steam or boil the rest until cooked, along with peeled and chopped onions.
  2. In the meantime, peel and crush or grind garlic to a paste. Keep aside for ten minutes, then add to the vegetable mix and steam or boil until cooked.
  3. Once cooked, let it cool completely, then blend with raw cauliflower, black pepper powder, date syrup, miso paste, and most of the almond butter.
  4. Dilute remaining almond butter with a little water to make almond cream. Garnish cauliflower bisque soup with almond cream and thyme leaves. Warm up if needed. Serve fresh!

Plant Based Chef Pro Tips for Best Cauliflower Bisque Soup Recipe

  1. Use other herbs to garnish, such as basil leaves, curry leaves, and sage leaves for a wider range of flavours.
  2. Add bay leaves while cooking chickpeas for a stronger spice flavor.

Nutrition Science Highlights for WFPB Cauliflower Bisque Soup Recipe

  1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
  2. Why nuts instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined. In addition, they provide the oil content we need to absorb fat-soluble phytonutrients from other whole plant foods! This may be why nuts are used to garnish nearly every traditional Indian dish!
  3. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!
  4. Why some raw cauliflower? Myrosinase, an important enzyme in cruciferous vegetables such as knol kohl, cauliflower, cabbage, radish, and broccoli, is essential to form sulforaphane, a powerful anti-cancer compound in the body when we consume these vegetables. However, when they are cooked, myrosinase gets deactivated and sulforaphane does not get synthesised. By adding a little raw or slightly roasted mustard seeds, or a little of any raw cruciferous vegetable to the dish after cooking, we can add myrosinase back into the dish and protect the powerful anti-cancer functions of cruciferous vegetables.

Dr Achyuthan Eswar
Lifestyle Physician & Co-founder,, PHC Lifestyle Clinic & Plant-based Kitchen


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