Cauliflower soup with raspberry sauce and truffle oil 🤤
Cauliflower soup with raspberry sauce and truffle oil 🤤

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my whole life. They’re fine and they look fantastic.

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 get started with this recipe, we must prepare a few ingredients. You can have cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
  1. Prepare 300 g cauliflower
  2. Get 10 mushrooms
  3. Take 1 white part of leek
  4. Take to taste Nutmeg
  5. Get to taste Salt and pepper
  6. Make ready 50 g Raspberry
  7. Prepare to taste Balsamic sauce
  8. Get to taste Honey
  9. Take to taste Truffle oil for serving
  10. Prepare 60 g Cashew (soaked in cold water for at least 4 hours)
  11. Prepare 1 tbsp Your favorite oil (could be olive and even butter)
  12. Get 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!!

Steps to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
  1. 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.
  2. Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
  3. 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.
  4. For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
  5. Toast pine nuts on the pan without oil.
  6. 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 it up with this exceptional food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!