Chances are if you’re reading this you probably already practice the Danish trend without even realizing it.
Hygge (pronounced hoo-ga in English) originally comes from the Norwegian word meaning “wellbeing” and was integrated into the Danish culture in the 1800’s. It embodies all things cozy, intimate and the act of taking pleasure from simple things such as a hot bath at night, sipping warm tea under a fuzzy blanket, or enjoying a home-cooked meal with loved ones (no.phones.allowed).
I’ve been totally onboard with the Hygge trend this winter, and one of my favorite ways to decompress, relax and fully embrace the moment is by turning on some jazz music, pouring myself a glass of peppermint tea (or wine depending on my mood ;)) and whipping up a big batch of this cozy, creamy roasted cauliflower bisque.
Not only is it warm, thick, hearty and delicious, but it’s incredibly nourishing with the incorporation of cruciferous, cancer-protecting cauliflower, gut-boosting leeks (a natural prebiotic) and fiber + protein rich garbanzo beans. It’s also very anti-inflammatory and completely gluten + dairy-free, deriving it’s denseness and creaminess from the beans, ghee and coconut milk. I like to roast the cauliflower before adding it into the soup to give it that extra depth of flavor.
I’d be remiss if I didn’t mention this is the meat lovin’ husband’s (MLH) favorite. soup. EVER. And that’s really saying something!
Take your hygge to the next level by lighting a fire or some candles, tossing a big green salad or toasting some (gf) bread and serving this healing, soothing soup to your friends and loved ones.
1/2 cup chopped almonds (I like to toss them in the food processor to get smaller pieces)
1/4 chopped cilantro or parsley
sprinkle of sea salt and black pepper to taste
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Chop cauliflower into florets and spread on baking sheet. Toss with two tablespoons of olive oil, 2 minced garlic cloves and a sprinkle of sea salt and pepper.
Roast for 30 minutes or until the cauliflower is browned around the edges.
While cauliflower is roasting, heat a large stovetop pot over medium heat and toss in the ghee and remaining tablespoon of olive oil until melted.
Add in chopped onion and leek and cook over medium heat until caramelized, about 10 minutes or so.
Add in the remaining 4 cloves of minced garlic, truffle salt, cracked black pepper and herbs, stirring for another minute or so.
Toss in garbanzo beans, veggie broth and coconut milk, cover and bring to a boil. Once boiling reduce to a simmer over medium-low heat. When cauliflower is done roasting add it into the pot and continue to simmer for one hour (the longer you cook the more flavorful the soup will be).
If making the bacon gremolata, simply toss the cooked bacon and all chopped ingredients in a bowl together.
When soup is done simmering, uncover and let cool for 10 minutes or so. Once cooled transfer to either a high-power blender or use an immersion blender and blend soup until smooth and creamy. Sprinkle on the bacon gremolata if that kind of thing suits your fancy 😉
*The soup should be incredibly thick (which I prefer) however if you like it thinner add more coconut milk, broth or water. Top with olive oil, coconut milk, fresh herbs or the bacon gremolata if you’re craving a meaty flavor.