I’m on a real coconut milk kick.
Earlier this week, I made Kacia’s Crab Bisque and used coconut milk as the base. Man, was it ever good!!!! It turned out so well, in fact, that I decided to use it in this super creamy cauliflower soup. Cauliflower is a great winter veggie and this might be my new favorite way to enjoy it.
This bisque has a velvet-like consistency and an ever-so-subtle hint of coconut. It’s positively decadent when drizzled with a teeny bit of olive oil and served with crusty grilled bread for dipping. Perfect to warm up all you snowy people right now!
I made this soup with chicken broth but it could very easily be swapped for veggie broth to make it completely vegan. Yes, that’s right — I hear you! I don’t see you, but I sure do hear you and the other day a lot of you seemed to be asking for vegan things.
Now for me, this would be a little too light for dinner on its own…unless, of course it’s served with salad, bread and wine. However, I think it would make a perfectly lovely first course for company or a date night at home. 🙂
The recipe is over at PBS Food. Have a fantastic weekend, friends!! I sure do love y’all.