Keto Lobster Bisque
This rich, dairy-free vegan keto lobster bisque uses cauliflower and cashews to mimic the creamy depth of a classic seafood dish — minus the crustaceans.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 small head cauliflower chopped (about 3 cups)
- 1 cup raw cashews soaked for 2 hours or boiled for 10 minutes
- 3 cups vegetable broth
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- ½ tsp Old Bay seasoning
- ¼ tsp cayenne optional, for sass
- 1 tbsp lemon juice
- Salt and pepper to taste
- Chopped chives or parsley for garnish optional but bougie
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until soft — no tears, just flavor.
- Stir in garlic, cauliflower, paprika, Old Bay, and cayenne if you’re feeling wild.
- Add tomato paste and cook for another 2 minutes for depth and drama.
- Pour in vegetable broth and bring to a simmer.
- Cover and cook 15 minutes until cauliflower is fork-tender and emotionally ready.
- Add soaked cashews and blend everything until luxuriously smooth.
- Return soup to pot, stir in lemon juice, salt, and pepper.
- Heat through and serve with chopped herbs if you're feeling extra.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 52%
- Iron: 14%
- Vitamin K: 27%
- Folate: 22%
- Magnesium: 18%
💁 Additional Notes/Tips
- Add a dash of white wine vinegar for that seaside zing.
- Want it creamier? Use more cashews — this is a judgment-free broth zone.
- Reheat gently; she’s delicate and deserves your patience.
- Freeze leftovers in portions because future you will thank you.
- A swirl of coconut cream on top makes it Instagram-official.