Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness. I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup. 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.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this 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 can achieve that.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Get 300 g cauliflower
- Get 10 mushrooms
- Get 1 white part of leek
- Get to taste Nutmeg
- Make ready to taste Salt and pepper
- Make ready 50 g Raspberry
- Take to taste Balsamic sauce
- Get to taste Honey
- Get to taste Truffle oil for serving
- Make ready 60 g Cashew (soaked in cold water for at least 4 hours)
- Get 1 tbsp Your favorite oil (could be olive and even butter)
- Make ready to taste Pine nuts (for serving)
Add cream and bring soup to simmer. 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.
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.
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. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled. To prevent cauliflower and other white-fleshed vegetables such as salsify and celeriac from turning brown before cooking, soak the cauliflower in milk and water with a dose of lemon juice. This seriously might become one of your new favorite recipes.
So that’s going to wrap it up for this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
