Steps to Make Award-winning Cauliflower soup with raspberry sauce and truffle oil 🤤

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I have 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 particular recipe, we must 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 can achieve it.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:

1. Get 300 g cauliflower
2. Make ready 10 mushrooms
3. Take 1 white part of leek
4. Take to taste Nutmeg
5. Take to taste Salt and pepper
6. Get 50 g Raspberry
7. Take to taste Balsamic sauce
8. Make ready to taste Honey
9. Prepare to taste Truffle oil for serving
10. Make ready 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. Prepare 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’s going to wrap it up for this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!