Cheesy Cauliflower and Asparagus Canna-Bisque

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Time Required: 1 hour 30 minutes

Yields 8 Servings

What You Need:

  • food processor or blender
  • large saucepan
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1½ cups CannaMilk
  • ¾ cup water
  • 1 cup vegetable broth
  • ½ head cauliflower, chopped
  • 1 cup fresh asparagus, chopped
  • ½ cup Monterey Jack cheese, shredded
  • ½ cup Pepper Jack cheese, shredded
  • 1/2 cup Cheddar Cheese, shredded


  1. Melt butter in a large saucepan over medium heat.
  2. Add onion and cook until golden brown, stirring occasionally.
  3. Whisk in flour and salt to make a paste. Gradually stir in Cannamilk, vegetable broth, and water. Keep stirring until everything is well blended.
  4. Add chopped cauliflower and asparagus.
  5. Bring soup to a boil then reduce heat to low. Cover and simmer until vegetables are tender. Turn heat off. Allow soup to cool down.
  6. Pour warm (not hot!) soup into the blender. Blend until smooth.
  7. Return soup to saucepan and heat back up over medium heat, stirring occasionally.
  8. Remove saucepan and cheese. Stir until cheese is melted and smooth is smooth.
  9. Serve and enjoy!

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