Blending and mashing vegetables in broth and adding coconut milk gives this vegetarian soup recipe a bisque-like texture without the dairy.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
202 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 teaspoon ground allspice
3 tablespoons vegetable oil
1 pinch salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 teaspoon seasoned salt
1 (32 fluid ounce) container vegetable broth
1 cup frozen vegetable blend (peppers, onions, celery, and parsley)
