Best 3 Gluten Free Black Eyed Pea And Cauliflower Soup Recipes

Welcome to the world of culinary delights, where flavors dance on your palate and aromas tantalize your senses! In this article, we embark on a delectable journey to discover the best recipe for gluten-free black-eyed pea and cauliflower soup. Whether you're a seasoned chef or a culinary novice, gluten-free cooking can be a rewarding and delicious endeavor. Get ready to explore a symphony of flavors and textures as we uncover the secrets to creating the perfect bowl of gluten-free black-eyed pea and cauliflower soup.

Let's cook with our recipes!

GLUTEN-FREE BLACK-EYED PEA AND CAULIFLOWER SOUP

Gluten-Free Black-Eyed Pea and Cauliflower Soup image

Great way to bring in good luck with the New Years' tradition of eating black-eyed peas!

Provided by tiger77

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h14m

Yield 8

Number Of Ingredients 10

Ingredients

½ pound bacon, sliced into small pieces
1 tablespoon olive oil
1 large white onion, chopped
2 tablespoons minced garlic
1 teaspoon dried thyme
½ cup white wine
8 cups chicken broth
2 (19 ounce) cans black-eyed peas, rinsed and drained
1 head cauliflower, broken into small florets
½ teaspoon ground black pepper

Steps:

Place bacon in a large pot and cook over medium heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon pieces on paper towels.
Heat olive oil over medium heat in the same pot. Add onion, garlic, and thyme; cook and stir until onion is softened, about 10 minutes. Stir in wine; cook until slightly reduced, about 4 minutes. Add chicken broth, black-eyed peas, and cauliflower florets. Season with black pepper. Bring to a boil. Reduce heat, cover, and simmer soup until flavors combine, about 20 minutes.
Remove soup from heat and let cool briefly, about 10 minutes. Puree soup with an immersion blender until smooth. Top with bacon pieces.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 25.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 6.7 g, Protein 11.6 g, SaturatedFat 1.7 g, Sodium 639.5 mg, Sugar 2.7 g

SOUTHERN BLACK-EYED PEAS AND CAULIFLOWER

Southern Black-Eyed Peas and Cauliflower image

This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.

Provided by Tara Parker-Pope

Categories weekday, side dish

Time 30m

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups cauliflower florets, roughly chopped into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 (15-ounce) cans black-eyed peas, rinsed and drained
1 (14-ounce) can tomato sauce
1 cup water
1/4 cup soy sauce
1/3 cup packed brown sugar or maple syrup
2 tablespoons white or apple cider vinegar

Steps:

In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple "butter" on the side.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1009 milligrams, Sugar 12 grams

GLUTEN-FREE BLACK-EYED PEA AND CAULIFLOWER SOUP

Gluten-Free Black-Eyed Pea and Cauliflower Soup image

Great way to bring in good luck with the New Years' tradition of eating black-eyed peas!

Provided by tiger77

Categories Cauliflower Soup

Time 1h14m

Yield 8

Number Of Ingredients 10

Ingredients

½ pound bacon, sliced into small pieces
1 tablespoon olive oil
1 large white onion, chopped
2 tablespoons minced garlic
1 teaspoon dried thyme
½ cup white wine
8 cups chicken broth
2 (19 ounce) cans black-eyed peas, rinsed and drained
1 head cauliflower, broken into small florets
½ teaspoon ground black pepper

Steps:

Place bacon in a large pot and cook over medium heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon pieces on paper towels.
Heat olive oil over medium heat in the same pot. Add onion, garlic, and thyme; cook and stir until onion is softened, about 10 minutes. Stir in wine; cook until slightly reduced, about 4 minutes. Add chicken broth, black-eyed peas, and cauliflower florets. Season with black pepper. Bring to a boil. Reduce heat, cover, and simmer soup until flavors combine, about 20 minutes.
Remove soup from heat and let cool briefly, about 10 minutes. Puree soup with an immersion blender until smooth. Top with bacon pieces.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 25.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 6.7 g, Protein 11.6 g, SaturatedFat 1.7 g, Sodium 639.5 mg, Sugar 2.7 g

Tips:

To save time, you can use frozen cauliflower florets instead of fresh ones.
If you don't have a blender, you can use an immersion blender to puree the soup.
For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
Garnish the soup with fresh herbs, such as cilantro or parsley, before serving.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This gluten-free black-eyed pea and cauliflower soup is a delicious and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover black-eyed peas. The soup is creamy, flavorful, and packed with protein and fiber. It is also low in calories and fat, making it a healthy choice for those who are watching their weight.