How to Prepare Delicious Cauliflower soup with raspberry sauce and truffle oil 🤤

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites food recipes. For mine, I am going to 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 favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my entire life. They’re nice and they look fantastic.

Cauliflower Soup drizzled with White Truffle Oil. Return pureed soup to pot and bring to a simmer. Ladle soup into bowls and drizzle with truffle oil. Heat the butter and olive oil in a large saucepan then tip in the cauliflower florets, potato and onion.

To get started with this particular recipe, we have to prepare a few components. You can cook 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 🤤:

1. Make ready 300 g cauliflower
2. Get 10 mushrooms
3. Get 1 white part of leek
4. Make ready to taste Nutmeg
5. Get to taste Salt and pepper
6. Take 50 g Raspberry
7. Make ready to taste Balsamic sauce
8. Prepare to taste Honey
9. Get to taste Truffle oil for serving
10. Make ready 60 g Cashew (soaked in cold water for at least 4 hours)
11. Make ready 1 tbsp Your favorite oil (could be olive and even butter)
12. Prepare to taste Pine nuts (for serving)

Check the stock you use is gluten-free. Check out our loaded cauliflower soup, and don't forget to rate and comment below!. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.

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.

Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately. 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… I may add red pepper flakes next time to give it a little extra kick but the white truffle oil did make cauliflower soup really amazing… This Creamy Cauliflower Soup recipe is made with healthier ingredients, it's quick and easy to make, and it is so comforting and tasty! So anyway, saute some garlic and onion, and then add in your cauliflower and veggie stock and thyme sprigs and let everything simmer until the cauli is nice and.

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