The Spicy Spatula

Hello, Lovies!

Yesterday I was deep in the land of editing and by the time I realized it was Wednesday, it was about eleven at night so here I am with a new vegan soup recipe to keep you warm as these temperatures dip to the single digits.

People are always talking about how cumbersome it is to cook dinner every night and really…is it? I mean it’s a task like any other and it does take some time but with a little bit of research and creativity, you can always find something easy and delicious to make.

When I’m pressed for time, I love a good vegan one pot recipe or vegan tray bake recipe. All you have to do is chop and let your kitchen appliances do the rest.

This cauliflower bisque which is technically not a bisque because there are no sea creatures in it, but it’s super creamy just like a bisque, but it is tasty and most of all, it’s one of the easiest vegan soup recipes you can make.

So grab your favorite long wood spoon and stock pot and let’s get to it!

Kitchen Tools:

*Stock pot
*Wooden spoon (for stirring)
*Cutting board
*Baking mat
*Immersion blender
*Kitchen knife

Ingredients:

*Cauliflower
*Onion
*Garlic
*Tahini paste
*Crispy onions (optional)
*Water or waste free broth

Instructions:

*Preheat the oven to 400F/200C.

*Chop the onions & cauliflower into uniform sizes so that they bake evenly, and place on a baking tray. Season as desired. I used salt & black pepper, fresh oregano, sweet paprika, ground caraway and turmeric powder.

*Chop the top off a whole bulb of garlic. Drizzle with oil and add a pinch of salt and black pepper. Find a spot for it on the baking tray.

*Bake for 20 to 30 minutes or until the cauliflower is fork tender.

*Let cool for about 10 to 15 minutes, just long enough that it’s not super hot to the touch.

*Place all the ingredients into a large pot that will fit all the ingredients plus water or broth. Grab your immersion blender and start breaking up everything. You can add the liquid first or wait until you get the vegetables as creamy as you can without it and then slowly add liquid. The trick here is to get it as creamy as possible with as little liquid as possible.

*Add the tahini paste and whatever other seasonings you want and give it one last hit with the immersion blender.

*Heat on medium until the vegan bisque, stirring frequently until warmed through.

*Serve with bread on the side or a side salad.

The best thing about this dish is that with a big enough head of cauliflower you can have lunch and dinner! Or you can reserve some of the cauliflower and let it get extra crispy and use it as vegan cauliflower croutons to serve on top. The choices are endless.

Pofta Buna!

Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.