Black and White Soup
Experience the stunning contrast and rich flavors of Black and White Soup, a visually impressive yet easy-to-make recipe that’s as delightful to eat as it is to serve. This two-part soup combines the earthy depth of spiced black bean soup with the creamy smoothness of cauliflower puree, beautifully presented side-by-side in a bowl for a yin-yang effect. Featuring wholesome ingredients like nutrient-packed black beans, tender cauliflower, and a touch of cream (or coconut milk for a vegan option), this dish is both satisfying and customizable. Perfect for dinner parties or weeknight meals, Black and White Soup is finished with a sprinkle of fresh cilantro and nutmeg for an elegant flourish. Ready in just 45 minutes and packed with bold flavor, this recipe is a surefire way to impress with both taste and presentation.
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Recipe Information
Ingredients
- 2 cups Black beans (cooked or canned, rinsed and drained)
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 Onion (medium, diced)
- 3 Garlic cloves (minced)
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Cauliflower florets
- 0.5 cup Heavy cream (or coconut milk for dairy-free version)
- 0.25 teaspoon Nutmeg (optional, for garnish on the white soup)
- 2 tablespoons Fresh cilantro (optional, for garnish on black soup)
Instructions
In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add 1.5 cups of vegetable broth, the black beans, 2 minced garlic cloves, cumin powder, 0.5 teaspoon of salt, and black pepper to the pot. Bring to a boil, then lower the heat and simmer for 10 minutes.
While the black soup base simmers, in another medium pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining minced garlic clove and sauté for 1 minute.
Add the cauliflower florets and 1.5 cups of vegetable broth to the second pot. Bring to a boil, then lower to a simmer and cook until the cauliflower is tender, about 12–15 minutes.
Using an immersion blender or transferring to a stand blender, blend the black soup base until smooth. Adjust seasoning with additional salt and pepper if needed. Keep warm on low heat.
In the second pot, once the cauliflower is soft, blend the cauliflower mixture until smooth. Stir in the heavy cream and adjust seasoning with salt to taste. Keep warm on low heat.
To serve, carefully pour the black bean soup into one side of a shallow bowl and the cauliflower soup into the other side, meeting in the middle to create the 'black and white' visual effect.
Garnish the black soup with fresh cilantro and the white soup with a light dusting of nutmeg, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5071 mg | 220% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 25.6 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3646 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
