La Soupe Tricolore
Elevate your dining experience with *La Soupe Tricolore*, a visually stunning and flavor-packed layered soup that’s as much a feast for the eyes as it is for the palate. This French-inspired recipe combines the creamy richness of cauliflower, the earthy freshness of spinach, and the tangy brightness of tomatoes, creating three distinct layers in vibrant white, green, and red. Prepared with simple yet wholesome ingredients like vegetable broth, garlic, and a touch of nutmeg, each layer is blended to silky perfection and enriched with a splash of heavy cream. Ideal for impressing guests or treating yourself to a gourmet moment, this soup is as elegant as it is comforting. Pair it with warm crusty bread for a complete and satisfying meal. Perfect for special occasions or anytime you want to bring a touch of sophistication to your table!
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Recipe Information
Ingredients
- 300 g Cauliflower florets
- 200 g Spinach leaves
- 400 g Canned tomatoes
- 1.5 L Vegetable broth
- 1 medium Onion
- 2 cloves Garlic
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 120 ml Heavy cream
- 1 tbsp Butter
- 1 tsp Sugar
- 0.25 tsp Nutmeg
Instructions
Chop the onion and garlic finely and divide them into three equal portions for the three layers of the soup.
For the white layer: In a medium saucepan, heat 1 tablespoon of olive oil and sauté one portion of onion and garlic until translucent. Add the cauliflower florets and 500ml of vegetable broth. Bring to a simmer and cook until the cauliflower is tender, about 15 minutes. Blend until smooth, stir in 40ml heavy cream, and season with salt, pepper, and a pinch of nutmeg. Set aside.
For the green layer: In another saucepan, heat 1 tablespoon of olive oil and sauté another portion of onion and garlic. Add the spinach leaves and cook until wilted, about 3 minutes. Pour in 500ml of vegetable broth and simmer for another 5 minutes. Blend the mixture until smooth, stir in 40ml heavy cream, and season with salt and pepper. Set aside.
For the red layer: In a third saucepan, heat 1 tablespoon of olive oil. Sauté the remaining portion of onion and garlic until fragrant. Add the canned tomatoes, 500ml of vegetable broth, and the sugar. Simmer for 15 minutes, then blend until smooth. Stir in 40ml heavy cream and adjust seasoning with salt and pepper. Set aside.
When ready to serve, gently reheat each layer individually until warm. Carefully pour each soup into serving bowls one at a time, layering them to create a tricolor effect (white on the bottom, green in the middle, red on top). Use a ladle and pour slowly to maintain distinct layers.
Serve immediately with crusty bread or a side of your choice. Enjoy the beauty and flavor of La Soupe Tricolore!
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 6796 mg | 295% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 51.8 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5746 mg | 122% | |
*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.
