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AFC GOAT CREAMY SOUPS

Tomato Saffron Cauliflower Bisque – GOAT

TOMATO SAFFRON CAULIFLOWER BISQUE – GOAT

A hearty looking and texturally tasting tomato bisque that maintains the light and smooth qualities of a fine soup!

Makes 8 cups

TA-FC ClipBoard: This is a hearty tomato bisque due to the amount of cauliflower used. If you want less solids, use less cauliflower. Also note that cauliflower absorbs liquid while setting in the refrigerator waiting to be reheated and served, which may require thinning – especially if left overnight.


2, 28 oz. can whole plum tomatoes in puree – I used SAN MARZANO brand – place in blender container and blend till smooth

1-1/2 t. salt (I used unsalted tomatoes, so adjust to taste)

fresh grind black pepper to taste

1 t. smoked paprika

1 t. dried basil

1 t. dried tarragon

1-2 pinches saffron threads

1 T. light brown sugar

2 t. jarred minced garlic

zest and juice of 1 lg. lemon – roll firmly on counter to loosen membranes – strained

zest of 1/2 lg. orange plus juice of 2 lg. oranges, strained

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3 c. cooked cauliflower, cut into sm. bite size

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2 T. light sesame oil

2 stalks celery, cut thinly on the diagonal for quick cooking

1 c. diced sweet onion, 1/2 inch squares

1/2 diced sweet orange pepper, 3/8 inch squares

salt and pepper to taste

1 c. FORAGER PLAIN PROBIOTIC CASHEWMILK YOGURT BEVERAGE

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In large saucepan, over medium heat, combine blended tomatoes, salt, black pepper, smoked paprika, basil, tarragon, saffron, brown sugar, garlic, lemon and orange zest and juice. Stir well, bring to soft boil, then reduce heat to very low and simmer while you prep the other ingredients.

Prep the cauliflower and add to soup, keeping soup on very low heat.

In large skillet, over medium heat, melt sesame seed oil.

Add celery, onion, orange pepper, salt and black pepper. Stir to evenly coat, then saute till partially wilted and a little brown-tinged. 

Reduce heat to low and finish cooking slowly. When tender-soft, scrape skillet contents into soup including the oil from the pan.

Cook about 15 minutes. Salt and pepper to taste.

Now add the FORAGER PLAIN PROBIOTIC CASHEWMILK YOGURT BEVERAGE. Stir well. 

Either serve now or pack up in covered containers for service later.

Notes: If after refrigeration the soup thickens from the cauliflower absorbing some of the liquid, add a little more FORAGER PLAIN PROBIOTIC CASHEWMILK YOGURT BEVERAGE to thin it after reheating. 

If you don’t have any probiotic yogurt beverage left, then use a little water or diluted orange juice (half water/half juice). When heating yogurt in any dish try not to boil it. Adjust for salt and it’s just like you just made it!






By Sharon Lee Davies-Tight

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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