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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites food recipes. This time, I will make it a little bit tasty. 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’s 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 have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
  1. Make ready 300 g cauliflower
  2. Prepare 10 mushrooms
  3. Make ready 1 white part of leek
  4. Take to taste Nutmeg
  5. Take 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. Take 1 tbsp Your favorite oil (could be olive and even butter)
  12. Make ready 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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