| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 173 | 11g | 5g | 13g |
| sugars | fibre | protein | salt |
| 7g | 3g | 5g | 0.27g |
Let me tell you about this remarkable dish I’ve recently put together. An amalgamation of Western comfort and Eastern spices, the Black Pepper Cauliflower Soup is a culinary revolution in a bowl. Not only is it a heartwarming combination that never fails to cocoon you in warmth and flavor, but it also delivers an unexpected fusion of a humble vegetable soup and the piquancy of a tangy fruit based recipe.
A Melting Pot of Flavours
Toeing the line of my Pacific Northwest upbringing and my Japanese ancestry, the soup is a tasty way to pay homage to the diversity of my culinary heritage. Its base comes from the creamy vibrancy of a large cauliflower, known for its health benefits like boosting cardiovascular health and assisting digestion. The robust punch of black pepper traces back to the undercurrents of heat favoured in traditional Japanese cuisine, providing not only an exciting flavor profile but also aiding in digestion and adding antioxidant properties.
Soup Companions
This Black Pepper Cauliflower Soup could be the superhero of a winter dinner party, or an intimate gathering. It can easily pair with a variety of breads or a simple beetroot salad, painting the canvas of a complete, balanced meal. Also, it echoes some elements of Martha Stewart’s Cauliflower Soup, but surpasses it with a surprising twist: a burst of apple chunks. The buoyant sweetness of apples, not only contributes to a layer of sophistication but also comes with its share of health benefits; from aiding weight loss to improving heart health.
So, brace yourselves for an untold culinary adventure, where homey soup meets a wisp of exotic taste, where health and comfort snugly fit into one recipe, and where tradition weds innovation. Trust me, one spoonful of this Black Pepper Cauliflower Soup and you’ll find yourself wrapped in a cozy blanket of diverse flavors and unmatched deliciousness.
What You’ll Need
- 1 large cauliflower (around 2 pounds)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 6 cups of vegetable broth
- 1/2 cup heavy cream
- 1 cup diced apples
- 1 tablespoon lemon juice
- Chopped parsley to garnish
- Grated nutmeg to garnish
Method
Step One
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the cauliflower into florets and drizzle with the olive oil. Spread the florets on a baking sheet and roast for about 20-25 minutes, until the cauliflower is tender and has a slightly golden color.
Step Two
In a large pot, melt the unsalted butter. Add the chopped onion and minced garlic and sauté them until they are soft and the onions are translucent. This should take about 5 minutes.
Step Three
Once your onions and garlic are ready, add the roasted cauliflower to the pot. Also add the freshly ground black pepper and salt. Stir everything together so that the spices are evenly distributed.
Step Four
Add the vegetable broth to your pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes to let all the flavors meld together.
Step Five
After 20 minutes, remove the pot from the heat. Puree the mixture in the pot using an immersion blender. If you don’t have an immersion blender, you can also use a regular blender, just make sure to do it in batches and be careful as the soup will be hot.
Step Six
Once your soup is smooth, return the pot to the heat. Stir in the heavy cream, diced apples, and lemon juice. Allow the soup to simmer for an additional 5 minutes.
Step Seven
Serve the soup hot, garnished with chopped parsley and a sprinkle of grated nutmeg. Enjoy your Black Pepper Cauliflower Soup!
