Using tea is a fabulous way to flavour soups, as you’ll discover from our selection of tea soup recipes. Tea can substitute for broth, or be added along with broth. It adds complexity & delicious flavour while also boosting nutrient value.
We love creating our own recipes for tea-based soups, but you can also experiment by using tea in your favourite soup recipes. When doing that, simply use brewed, strained tea where the recipe calls for water or broth. Usually it’s best to make the tea a bit stronger than you might otherwise.
That’s exactly what we did with this recipe. The original is by Dishing the Dirt - we’ve modified it a bit by using tea to enhance the flavour. Our version is vegan, dairy-free & gluten-free.
The comforting, naturally sweet taste of this soup pairs well with spicy, citrusy & even floral tasting teas. Uplift your spirits & add amazing flavours to the soup by using either Purple Krishna or Green Rama Tulsi Tea or Happy, which has zesty bergamot, kaffir lime & citrus notes. Also try making it with our Herbal Chai for an exotic twist - the irresistible aromatic elements of ginger, cinnamon & cardamom in this tea are heavenly. For a lively & compelling taste, make it with our Darjeeling tea - a light-bodied black tea with muscatel notes.
MISO SWEET POTATO & CAULIFLOWER BISQUE INFUSED WITH TEA
2 tablespoons olive oil
3 large cloves of garlic, minced
pinch of salt & pepper
1 medium sized sweet potato cut into 1/2 inch thick chunks
4 cups cauliflower florets (about 1 small head)
2 cups tea brewed extra strength (use Tulsi, Happy, Herbal Chai or Darjeeling tea, following the instructions below)
2-3 cups of water (start with 2 cups, add more water if the soup is too thick)
3 1/2 tablespoons miso paste
2 tablespoons fresh lemon juice
1/2 cup unsweetened non-dairy milk of your choice
crushed red pepper flakes
1. Bring 2 cups water to a full rolling boil. Pour over 3 tbsp of tea. Steep 10 minutes for Happy or Herbal Chai and 5 minutes for Darjeeling, then strain. You are brewing the tea stronger than you would for a regular cup of tea so that the tea’s flavour comes through in the soup.
2. While the tea is steeping, heat the olive oil in a large pot over medium heat. Add the garlic along with a pinch of salt and pepper. Continue to cook for about 1 minute longer. Mix in the sweet potato & cauliflower florets.
3. Pour strained tea & 2 cups of water into the pot to cover vegetables. Bring to a boil, reduce the heat & simmer until the veggies are tender, about 15-20 minutes. Remove the soup from heat & add the miso paste. Carefully transfer the soup to a heat-proof high-speed blender & puree.
4. Return to pot, add lemon juice & non-dairy milk. Serve with a sprinkling of crushed red pepper flakes.