THE RECIPE JOURNAL · Main Course
Delicious Black-Eyed Pea and Cauliflower Soup, Gluten-Free
This hearty soup combines tender black-eyed peas and roasted cauliflower for a comforting, gluten-free meal that's perfect any day of the week. Easy to make and full of flavor, it’s sure to become a family favorite.
FROM THE KITCHEN • Delicious Black-Eyed Pea and Cauliflower Soup, Gluten-Free
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the bacon in a large pot over medium heat, turning it every now and then until it’s nicely browned, which should take about 10 minutes. Once it’s done, transfer the bacon to a paper towel-lined plate to drain.
02
Step 2
Keep the same pot on the stove and heat the olive oil over medium heat. Toss in the chopped onion, garlic, and thyme, and cook them gently, stirring occasionally, until the onion is soft and fragrant—about 10 minutes. Pour in the wine and let it simmer until it’s reduced a bit, around 4 minutes.
03
Step 3
Next, add the chicken broth, black-eyed peas, and cauliflower florets to the pot. Season everything with some black pepper. Bring the soup to a boil, then lower the heat, cover the pot, and let it simmer for about 20 minutes so the flavors really meld together.
04
Step 4
After that, take the soup off the heat and let it cool for about 10 minutes. Use an immersion blender to puree the soup until it’s nice and smooth. Serve it up with the crispy bacon pieces sprinkled on top.
Why you’ll love it
This soup is hearty and full of flavor while being naturally gluten-free. It combines the creamy texture of cauliflower with the earthy taste of black-eyed peas, making it both nutritious and comforting. It’s perfect for a cozy meal any time of year.
How to serve
Serve this soup hot with a side of crusty gluten-free bread or a fresh green salad. A dollop of plain yogurt or a sprinkle of fresh herbs like parsley or cilantro can add a nice touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. This soup also freezes well for up to 3 months.
