Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I’ve loved my entire life. They are nice and they look fantastic.
Watch how to make the best cauliflower soup in this short recipe video. Roasting the cauliflower gives it tons of flavor, and it's so easy to do! I love cauliflower, but wanted to make something different and decided to make soup!
To begin with this recipe, we have to prepare a few ingredients. You can cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Prepare 300 g cauliflower
- Prepare 10 mushrooms
- Make ready 1 white part of leek
- Get to taste Nutmeg
- Take to taste Salt and pepper
- Prepare 50 g Raspberry
- Get to taste Balsamic sauce
- Make ready to taste Honey
- Prepare to taste Truffle oil for serving
- Make ready 60 g Cashew (soaked in cold water for at least 4 hours)
- Take 1 tbsp Your favorite oil (could be olive and even butter)
- Take to taste Pine nuts (for serving)
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread. I added rotisserie chicken when I went to reheat the next day was so good Was perfect for the cold rainy day it is!!! I used truffle salt to season it instead of regular salt.
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.
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.
So that’s going to wrap this up for this exceptional food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!
