Tuxedo Soup
Tuxedo Soup is a stunning, flavor-packed recipe that combines velvety cauliflower soup with a rich black bean puree for a striking black-and-white presentation that lives up to its name. Perfectly seasoned with smoked paprika and cumin, this vegan and gluten-free delight marries creamy coconut milk with hearty, protein-rich black beans for a dish that’s as nourishing as it is beautiful. Ready in under an hour, this elegant soup is ideal for dinner parties or cozy weeknight meals. Garnished with a sprinkle of fresh parsley, each bowl is a work of art that’s sure to impress both the eyes and the taste buds!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 head cauliflower, chopped into florets
- 6 cups vegetable broth
- 2 cups cooked black beans, rinsed and drained
- 1 cup full-fat coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the chopped cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 15-20 minutes, or until the cauliflower is very tender.
While the cauliflower is cooking, prepare the black bean side of the soup by heating a small saucepan over medium heat. Add 1 cup of the black beans, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and 1/4 cup of water. Cook and stir for 5 minutes until heated through. Use an immersion blender or a regular blender to blend this mixture until smooth. Set aside.
Once the cauliflower is tender, use an immersion blender (or transfer the soup in small batches to a regular blender) to puree the cauliflower soup until smooth and creamy. Stir in the coconut milk, remaining cumin, smoked paprika, salt, and black pepper. Adjust seasoning as needed.
To serve, ladle the cauliflower soup into bowls. Spoon the blended black bean puree over the top in a swirl or dollop, creating a striking black-and-white contrast.
Garnish with the remaining whole black beans and a sprinkle of fresh parsley. Serve warm and enjoy the elegant presentation!
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 7276 mg | 316% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 47.2 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 538 mg | 41% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 6411 mg | 136% | |
*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.
