Tag Page FoodAesthetics

Struggling for the Perfect Black Bean Soup Hue

I’m prepping for a big tasting event and decided to go bold: black bean and cauliflower soup, finished with a swirl of pomegranate molasses. I had this vision of dramatic, contrasting colors—something that would wow everyone at first glance. But after blending my black bean soup in the Vitamix, it turned out... brown. Not the deep, inky black I imagined, but a muddy shade that just doesn’t pop. Has anyone else struggled with this? I tried adding more beans, but it just got thicker, not darker. I even considered food coloring, but I want to keep it natural. Maybe a touch of activated charcoal? Or should I roast the beans longer for a richer color? I’d love to hear your tricks for getting that true black soup base—especially if you’ve managed a stunning swirl effect. Let’s help each other make our food as beautiful as it tastes! #SoupGoals #BlackBeanSoup #FoodAesthetics #KitchenExperiments #CookingTips #Food