The weather in Brooklyn has been unusually warm for winter, but the constant clouds that keep the sun from shining still beg for closeness and comfort. For me, there’s only one food that can warm up my grey mood—soup! That’s why I always have some stockpiled in my fridge and freezer.
Luckily, my kids have also taken a liking to soups, like this recipe for Cauliflower-Jalapeño Bisque. Honestly, this soup was really a happy mistake. I intended to make a vegetable curry side dish to top over rice or quinoa, but I overcooked the cauliflower. That’s when I decided to just add more liquid and call it a bisque.
If you haven’t already, please join the conversation in my online community, Silvana’s Kitchen, where you can meet my friends who are cooking gluten-free, too. I’d love to hear how you’re doing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
2 tablespoons unflavored coconut oil or olive oil
1 medium onion, chopped
1 poblano pepper, seeded and chopped
1 to 2 jalapeño peppers, seeded and chopped
2 cloves garlic
1 tablespoon chopped fresh ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 head cauliflower, cut into florets
One 14-ounce can unsweetened coconut milk
3 to 4 cups vegetable broth, chicken broth or water (depending on your desired consistency)
Salt, to taste
- In a soup pot, melt the coconut oil over medium-high heat. Add the onion, poblano, jalapeño, garlic and ginger; cook until the onions are softened, about 5 minutes. Add the curry powder, turmeric and ½ teaspoon salt; cook for 1 minute. Add the cauliflower and stir to coat.
- Stir in the coconut milk and broth; bring to a boil, reduce the heat and simmer until the cauliflower is softened, about 10 minutes. Using an immersion blender, puree the soup to your desired texture and salt to taste.