Cancer Fighter Cheezy Potato Cauliflower Bisque

Cheezt Potato Cauliflower Bisque
Cheezt Potato Cauliflower Bisque

Have you heard of sulforaphane? If you’ve been following for a while, you may remember my post about this natural compound found in cruciferous veggies.

Broccoli, Brussels sprouts, and cauliflower (the star ingredient in Cheezy Potato Cauliflower Bisque) shine as sulforaphane sources. To do your health a huge favor, stock up on cruciferous veggies the next time you’re in the produce aisle!

Sulforaphane, it turns out, is a powerful anti-cancer agent capable of reducing the risk of eight different cancers. But cauliflower’s benefits don’t stop there.

Extensive research supports sulforaphane’s anti-inflammatory and anti-allergic properties, and suggests that it may even improve eyesight – to name just a few!

So why not take advantage of cauliflower’s healthy cruciferous-veggie chops? Start including  Chef Ryan’s hearty and delicious Cheezy Potato Cauliflower Bisque Recipe in your weekly menu!


Cheezy Potato Cauliflower Bisque

Cheezt Potato Cauliflower Bisque
  • Author: Gregg Rozeboom
  • Yield: 2 servings 1x
  • Diet: Vegan


1 onion

4 garlic cloves

2 yukon potatoes

1/2 head of cauliflower

1 can chickpeas

1 T miso paste

1 T lemon juice

1/4 cup nutritional yeast

2 tsp black pepper

1 tsp salt

3 cups vegetable broth

4 sprigs of fresh thyme


  1. Preheat the oven to 425 degrees.
  2. Dice onion and potatoes. Chop cauliflower into small pieces.
  3. Pick thyme leaves from stems and chop.
  4. Drain and rinse chickpeas, spread evenly on a baking sheet and toss with lemon juice and black pepper.  Place in the oven to dry out for 15 minutes. They should be crispy when done.
  5. Heat a large pot over medium-high heat. Add diced onion, garlic cloves, potatoes, cauliflower, salt, and a splash of broth. Cook for 5 minutes, allowing to brown slightly.
  6. Add in miso paste, nutritional yeast, and the rest of the vegetable broth. Bring to a boil and then drop to a simmer and cover to cook for 15 min.
  7. Carefully, transfer the potato soup over to a blender and blend until smooth. Make sure to vent the lid, so steam can be released. Add more broth or salt if needed.
  8. Mix in thyme leaves and reserve a few for sprinkling on top of bisque.
  9. Divide soup between two bowls and lay chickpeas in a long pile straight down the middle of the soup.  Sprinkle with a few thyme leaves.




  • Serving Size: 1
  • Calories: 480
  • Sugar: 17g
  • Sodium: 1020mg
  • Fat: 4,5g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 89g
  • Fiber: 21g
  • Protein: 29g
  • Cholesterol: 0mg

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