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One of my favourite soup recipes calls for a healthy amount of fresh black pepper, not for the heat but for the nuttiness.
I've started making it for the kids (my partner is a WFH childminder). She's asked if I can tone it down for them (not that the kids seem to mind, but it's not worth an argument). Can anyone think of something I can substitute it with which will add a similar nuttiness / depth of flavour without being "spicy"?
I have an empty spice grinder spare if that helps any. (I asked for suggestions for stuff to put into this on a previous thread but didn't really get anything conclusive.)
Thanks in advance, etc.
Smoked paprika?
Worcester sauce?
Since there’s a concurrent thread on the relative uselessness of AI, Here’s what Grok thinks :
To get a nutty flavor in soup as a substitute for black pepper, try these options:
- **Toasted Sesame Seeds**: Grind them lightly and sprinkle into the soup for a rich, nutty taste.
- **Coriander Seeds**: Lightly toast and grind for a warm, slightly nutty flavor with a hint of citrus.
- **Cumin**: Ground cumin adds a nutty, earthy note, especially when lightly toasted before adding.
- **Fennel Seeds**: Grind for a subtle nutty and slightly sweet flavor, less intense than black pepper.
- **Nigella Seeds**: These offer a nutty, slightly onion-like flavor, great for soups.
Use sparingly and adjust to taste, as these can be stronger than black pepper. If you want more specific suggestions, let me know the type of soup!
Less pepper?
Miso will add a hit of depth and 'umami'.
Less pepper?
... is what I've been doing thus far, then adding to taste at the end.
If you want more specific suggestions, let me know the type of soup!
Leek & potato. So anything heavily flavoured will dominate it, I just want to add a hint of depth to it.
Nigella seeds sound like it might be the ticket, not something I've ever used.
Grok update with added Leek and Potato input :
To substitute black pepper in leek and potato soup while adding a nutty flavor, try these options:
1. **Toasted Coriander Seeds** (ground): They offer a warm, nutty, and slightly citrusy flavor. Use about 1/2 to 3/4 teaspoon ground coriander per teaspoon of black pepper.
2. **Nutmeg** (grated or ground): Nutmeg has a warm, nutty, and slightly sweet profile that pairs well with creamy soups. Use sparingly, about 1/4 teaspoon per teaspoon of black pepper, as it’s potent.
3. **Toasted Cumin Seeds** (ground): Cumin provides an earthy, nutty taste with a mild warmth. Use 1/2 teaspoon ground cumin per teaspoon of black pepper to avoid overpowering the soup.
Toast whole seeds lightly before grinding to enhance their nutty notes. Adjust quantities to taste, as these spices are milder than black pepper’s sharpness.
Yeah I'd try smoked paprika, it won't be a direct replacement but could basically swap "nuttiness" for "smokiness".
Yeah, I sometimes add a small sprinkle of nutmeg to the bowls as a garnish. It changes the flavour but also adds a pleasing splash of colour.
White pepper maybe... A bit more mild...
Although I'd just use less black pepper personally.
Caraway seeds.
Nuts?
Just the thing for nuttiness.
Squirrel poo being similarly nutty.
Squirrel poo being similarly nutty.
What has a hazelnut in every bite? Squirrel shit!
How do we know Perchy isn't Grok
if I was a billionaire tech bro (I’m not even millionaire shortbread) I’d develop an LLM trained exclusively on PP’s posts.
then I’d argue with it about what can and can’t legitimately be considered a pie
as for the OP - Leek and Potato soup might as well be called ‘Salt and Pepper Soup’ the two principle ingredients taste of practically nothing so you need to season the crap out of it - in fact people add potato to soups as a way to rescue them if they’ve been over seasoned
So if you’re trying to limit or avoid pepper i’d maybe look at soups that taste of something without it 🙂 I think leek and potato leans so heavily on the seasoning if you substitute the pepper you’re basically making a different recipe
Foraged Alexander seeds.
then I’d argue with it about what can and can’t legitimately be considered a pie
… and it’d be right and you’d be wrong.
Your gran's ashes; looks like pepper but doesn't taste of it.
Do you have umami paste? Try that; better than nutty
If you don't - get some
Leek and Potato soup might as well be called ‘Salt and Pepper Soup’ the two principle ingredients taste of practically nothing so you need to season the crap out of it
This is where I'm at. I like making soup, it's probably my favourite thing to cook. I have a fairly wide repertoire and hands down my my leek & potato is the probably the best received by the most people.
But now with suddenly having to cook for the smalls my OH wants less salt - easily fixed, she's happy with me using low sodium salt and that doesn't taste wildly different - and less pepper because it's "too spicy" for one of the fussier kids.
This is where I'm at. I like making soup, it's probably my favourite thing to cook
So you're a seasoned veteran?
MSG. It's amazing stuff.
MSG. It's amazing stuff.
If it's for kids stick some Sunny D in there - just before they're about to go home obviously.
But now with suddenly having to cook for the smalls my OH wants less salt - easily fixed, she's happy with me using low sodium salt and that doesn't taste wildly different - and less pepper because it's "too spicy" for one of the fussier kids.
Thug Kitchen's 'Lemony Lentil Soup' is maybe a soup thats in the same ball park that kids might like - gently flavoursome (again its the potato dousing down the the flavour of the other ingredients, but at least theres flavour there for it douse) , and although although theres spices in there you wouldn't describe it as spicy.
It's a US cookbook so has all the measurements in 'cups' which can lead to fun mis-measures when converting to metric. I made it once and cocked up the lentil quantities, resulting in a 'soup' that could be sliced and served like cake 🙂
I might give that a go, cheers.
I've always struggled with red lentils, they seem to go from crunchy to slurry with no middle ground. I probably just need more practice, it took me months if not years to get rice right on something approaching a consistent basis.
Like Pepa...
Worcester sauce, or a generous sprinkle of yeast flakes (good B12 source iirc).
How do we know Perchy isn't
If I was, Grok would be fatter and more sarcastic.
Fat Fok.
Nice to see you again
Lovage is great in leek and potato soup. Adds a lovely savoury depth, almost like adding chicken.
Add the pepper earlier in the process. Mrs Poly is not a fan of black pepper, and IMHO is both wrong and has a sensitive nose for it! Add it earlier in the process - the longer it’s cooked the better and I think the hotter it’s been the less spice it adds so add when sautéing the leeks not as an “oh shit” this is bland fix. White pepper might be more tolerable there but actually good splash of white wine vinegar (depending on pot size) is great at adding depth.
How do we know Perchy isn't Grok?
Grok denies it, which is exactly what I would expect if Perchy was Grok.
The perchpanther persona aligns more with a human user enjoying the forum’s quirky culture than with an AI’s behavior. Additionally, no X posts or web sources directly link perchpanther to Grok, and the only mention of Grok in the provided context is unrelated, discussing its general functionality.
Throw in a couple of parmesan rinds for the umami maybe. Chopped parsley? Garlic? caramelise the leeks?
I can't eat cheese. Garlic is already in there (I once got told off by a former chef for adding too much garlic).
I've always struggled with red lentils, they seem to go from crunchy to slurry with no middle ground.
In a soup (or in this kind of soup) thats what you want really (the slurry rather than the crunchy) - they're in there as a thickener really. Red lentils do sort of dissolve into stuff, thats their thing. Green / Puy lentils hold their form when you cook with them, but in a soup that means a thin broth with lentils swimming about in it.
Mmm. Leek & potato soup with *slightly* too much pepper. I like.
Smoked paprika?
No! No! Never! 🤮
What's like pepper but not pepper?
Bacon?
(I once got told off by a former chef for adding too much garlic).
Obviously he might have held on to his job if he had used correct levels of garlic, as the correct level is lots and lots.
Not really answering your question but i have recently started to a add a couple of teaspoons of dried tarragon to my leek and potato soup, as long as you don't over do it it really works quite well.
Ginger ?.
Root, not bottle.
Rocket
I'm a huge fan of fresh ginger.. but a bit like chilli peppers, or any herb/spice really, it's easy to over do it, and overpower the dish if you are not carefull.
If they struggle with ground black pepper....
Sorry Cougar, and no disservice to your cooking prowess, but leek and potato soup tastes of sweet FA and at worst smells like baby sick.
Cook anything, absolutely anything but leek and potato soup.