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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Garnish with the remaining whole black beans and a sprinkle of fresh parsley. Serve warm and enjoy the elegant presentation!

Nutrition Facts

Serving size	2919.4 grams (2919.4g)

Amount per serving	% Daily Value*
Calories	2198

Total Fat 125.00g	160%
Saturated Fat 71.30g	357%
Polyunsaturated Fat 7.70g
Cholesterol 66mg	22%
Sodium 7276mg	316%
Total Carbohydrate 223.00g	81%
Dietary Fiber 65.50g	234%
Total Sugars 47.20g
Protein 73.80g	148%

Vitamin D 5IU	23%
Calcium 538mg	41%
Iron 28mg	153%
Potassium 6411mg	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.

Source of Calories

Fat: 48.7%

Protein: 12.8%

Carbs: 38.6%