This creamy, puréed soup can be made from scratch but makes an excellent vehicle for using up leftover cooked cauliflower. Thickened with potatoes and cashews, this bisque has a rich, creamy texture with just a hint of garlic. Don’t skip the final touch of lemon thyme oil―a surprise bright flavour boost.
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Low and slow
Keeping this soup cooking at a low simmer gives time for flavours to infuse and protects delicate vegetables from disintegrating before they have time to absorb those flavours.
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This recipe was originally published in the January 2026 issue of alive magazine.