Cauliflower soup with raspberry sauce and truffle oil 🤤
Cauliflower soup with raspberry sauce and truffle oil 🤤

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first 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 cook it.

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

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