Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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. Top cauliflower-dipping-sauce recipes just for you. Slow Cooker Meatballs with Raspberry Chipotle Dipping SauceYummly-Red Razz.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my whole life.
To begin with this recipe, we have to first 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 that.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Get 300 g cauliflower
- Get 10 mushrooms
- Take 1 white part of leek
- Take to taste Nutmeg
- Get to taste Salt and pepper
- Prepare 50 g Raspberry
- Make ready to taste Balsamic sauce
- Prepare to taste Honey
- Take to taste Truffle oil for serving
- Take 60 g Cashew (soaked in cold water for at least 4 hours)
- Prepare 1 tbsp Your favorite oil (could be olive and even butter)
- Prepare to taste Pine nuts (for serving)
Roasting the cauliflower gives it tons of flavor, and it's so easy to do! Cauliflower potatoes leek cream truffle oil and (optional) shaven black truffle:) no flour at all!! For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Serve with crusty bread and butter.
Steps 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. Remove bay leafs, and purée soup in blender. Strain through sieve and serve soup with drizzled white truffle oil or fresh shaved truffles on top.
So that’s going to wrap this up for this exceptional food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
