Simple Way to Prepare Favorite Cauliflower soup with raspberry sauce and truffle oil 🤤
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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 cook cauliflower soup with raspberry sauce and truffle oil 🤤 you only need 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Cauliflower soup with raspberry sauce and truffle oil 🤤:
- You need 300 g of cauliflower.
- Use 10 of mushrooms.
- Use 1 of white part of leek.
- Use to taste of Nutmeg.
- Use to taste of Salt and pepper.
- Get 50 g of Raspberry.
- Prepare to taste of Balsamic sauce.
- Take to taste of Honey.
- Take 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).
- Use 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..
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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