Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I’ve loved my entire life.
Directions: In a large soup pot over medium heat, warm the olive oil. Ladle the soup into warmed individual bowls, drizzle each serving with a few drops of truffle oil and garnish with a pinch of chives. Truffled Cauliflower Soup: To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving.
To begin with this recipe, we have to prepare a few components. You can have cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Prepare 300 g cauliflower
- Take 10 mushrooms
- Take 1 white part of leek
- Get to taste Nutmeg
- Get to taste Salt and pepper
- Take 50 g Raspberry
- Prepare to taste Balsamic sauce
- Take to taste Honey
- Prepare to taste Truffle oil for serving
- Take 60 g Cashew (soaked in cold water for at least 4 hours)
- Make ready 1 tbsp Your favorite oil (could be olive and even butter)
- Prepare to taste Pine nuts (for serving)
I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy. I may add red pepper flakes next time to give it a little extra kick but the white truffle oil did make cauliflower soup really amazing. Cauliflower potatoes leek cream truffle oil and (optional) shaven black truffle:) no flour at all!!
Instructions to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- In a small pot heat oil and then sauté around 3 minutes leek cut into rings. Then add sliced mushrooms and sauté 3 more minutes.
- Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
- Put soup in blender and blend until smooth. Add cashews and blend again. Add your favorite oil and blend one last time. Put salt, pepper on your taste.
- For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
- Toast pine nuts on the pan without oil.
- Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil.
Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness. I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Serve with crusty bread and butter. Check the stock you use is gluten-free.
So that is going to wrap this up for this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
