Recipe of Super Quick Homemade Cauliflower soup with raspberry sauce and truffle oil 🤤
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We hope you got benefit from reading it, now let's go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. You can cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Prepare 300 g of cauliflower.
- Use 10 of mushrooms.
- You need 1 of white part of leek.
- Use to taste of Nutmeg.
- Prepare to taste of Salt and pepper.
- Prepare 50 g of Raspberry.
- Prepare to taste of Balsamic sauce.
- Get to taste of Honey.
- You need to taste of Truffle oil for serving.
- Take 60 g of Cashew (soaked in cold water for at least 4 hours).
- Take 1 tbsp of Your favorite oil (could be olive and even butter).
- Prepare to taste of Pine nuts (for serving).
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..
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. 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. This seriously might become one of your new favorite recipes.
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