Golden Dairy-Free Cauliflower Bisque

1. 1

   Warm vegetable oil in a 4-quart pot with a tight lid over medium-low heat. Cook and stir the vegetables in the hot oil until almost tender, 7 to 10 minutes; add the garlic and cook until fragrant, about 1 minute more.

2. 2

   Stir the cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour the vegetable broth over the vegetable mixture. Cover the pot and cook the vegetables until soft, 30 to 45 minutes.

3. 3

   Ladle about half of the vegetables into a blender with enough liquid to cover. Hold the lid with a towel and pulse a few times to start the mixture moving, then blend until the vegetables are fully pureed.

4. 4

   Mash the remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour the pureed vegetable mixture back into the pot with the coconut milk; stir. Season the soup with salt and pepper.

• Calories 122.98 kcal Moderate
• Protein 3.77 g Low Source
• Carbs 13.93 g Moderate
• Total Fat 6.02 g Moderate
• Saturated Fat 2.08 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 1.35 mg Low Source
• Sodium 501.84 mg High
• Fiber 3.43 g Moderate
• Sugar 5.36 g Moderate
• Added Sugar 0.4 g Low Source
• Calcium 199.55 mg Moderate
• Iron 0.71 mg Low Source
• Potassium 226.17 mg Low Source
• Vitamin A 116.62 mcg_rae Moderate
• Vitamin C 39.13 mg Good Source
• Vitamin D 2.3 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Garlic 🧄