Spicy Black Pepper Soup Recipe
Spicy black pepper soup is a warm and comforting dish that combines the bold, pungent flavor of black pepper with the bright heat of red pepper flakes. It's a hearty soup that's easy to make and can be customized to your liking. The combination of the bold black pepper and spicy red pepper flakes make this soup a flavorful and warming experience.
Category
Dinner
Servings
4-6
Prep Time
10 minutes
Cook Time
25 minutes
Calories
160
Author:
Linda Decann
The base of the soup starts with a mixture of butter and olive oil, which is used to sauté diced onions, carrots, and celery. This creates a flavorful foundation for the soup. Broth is added to the pot and simmered until the vegetables are tender and the flavors have melded together. The soup is then seasoned with salt, freshly ground black pepper, and red pepper flakes to taste, giving it a spicy kick.
Ingredients
2 tablespoons of butter
2 tablespoons of olive oil
1 diced onion
2 diced carrots
2 diced celery stalks
6 cups of chicken or vegetable broth
Salt, to taste
-
Freshly ground black pepper, to taste
-
Red pepper flakes, to taste
Chopped parsley, for garnish
Directions
In a large pot, heat the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery and sauté until the vegetables are soft, about 5 minutes.
Add the chicken or vegetable broth to the pot and bring to a boil.
Reduce the heat to low, and let the soup simmer for 10 minutes.
Season the soup with salt, freshly ground black pepper, and red pepper flakes, to taste.
Serve the soup hot, garnished with chopped parsley.
Recipe Note
- This soup is a great way to warm up on a chilly day and the organic black pepper gives it a spicy kick.
- Feel free to adjust the level of spiciness to your liking by adding more or less red pepper flakes. Enjoy!
- Use high-quality broth: The broth is the foundation of the soup, so it's important to use a high-quality broth that has a good flavor. You can use either chicken or vegetable broth, depending on your preference.
- Adjust the heat: The level of spiciness in this soup is adjustable, so feel free to add more or less red pepper flakes, depending on your taste. Start with a small amount and adjust to your liking.
- Freshly ground black pepper: For the best flavor, use freshly ground black pepper in this recipe. It will have a bold, aromatic flavor that complements the heat from the organic red pepper flakes.
- Sauté the vegetables: Sautéing the onion, carrots, and celery in a mixture of butter and olive oil creates a flavorful base for the soup. Be sure to sauté the vegetables until they are soft, which takes about 5 minutes.
- Simmer the soup: After adding the broth, let the soup simmer for 10 minutes to allow the flavors to meld together. Don't boil the soup, as this can cause the broth to become cloudy.
Nutrition
Nutrition
- Serving Size
- 1 bowl (about 1 cup)
- per serving
- Calories
- 160
- Fat
- 14 grams
- 22%
- Saturated Fat
- 5 grams
- 25%
- Cholesterol
- 20 milligrams
- 7%
- Sodium
- 730 milligrams
- 31%
- Carbs
- 8 grams
- 3%
- Fiber
- 2 grams
- 8%
- Sugar
- 3 grams
- Protein
- 3 grams
