Recipe of Speedy Cauliflower soup with raspberry sauce and truffle oil 🤤

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make 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 recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my entire life.

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. This cauliflower soup recipe is the BEST! Roasted cauliflower makes it taste amazing, and a This traditional cauliflower soup will go with just about any other fall or winter flavors, including butternut squash For garnish I added finely chopped chives, creme fraiche, white truffle oil, and herb crostini.

To begin with this recipe, we must prepare a few ingredients. You can cook 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 🤤:

1. Make ready 300 g cauliflower
2. Get 10 mushrooms
3. Get 1 white part of leek
4. Get to taste Nutmeg
5. Take to taste Salt and pepper
6. Make ready 50 g Raspberry
7. Get to taste Balsamic sauce
8. Take to taste Honey
9. Take to taste Truffle oil for serving
10. Get 60 g Cashew (soaked in cold water for at least 4 hours)
11. Get 1 tbsp Your favorite oil (could be olive and even butter)
12. Take to taste Pine nuts (for serving)

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. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled.

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.

Check the stock you use is gluten-free. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled. To prevent cauliflower and other white-fleshed vegetables such as salsify and celeriac from turning brown before cooking, soak the cauliflower in milk and water with a dose of lemon juice. 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.

So that is going to wrap it up for this exceptional food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!