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We hope you got insight from reading it, now let’s go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. To make cauliflower soup with raspberry sauce and truffle oil 🤤 you only need 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Take 300 g cauliflower
- Provide 10 mushrooms
- You need 1 white part of leek
- Prepare to taste Nutmeg
- You need to taste Salt and pepper
- Provide 50 g Raspberry
- Provide to taste Balsamic sauce
- Prepare to taste Honey
- Provide to taste Truffle oil for serving
- Get 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)
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.
Heat the butter and olive oil in a large saucepan then tip in the cauliflower florets, potato and onion. Puree soup in batches in processor. Add cream and bring soup to simmer. Even though there are minimal ingredients, this soup has TONS of flavor. In fact, it's delicious even without the cream.
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