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Before you jump to Cauliflower soup with raspberry sauce and truffle oil 🤤 recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.
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We hope you got benefit from reading it, now let’s go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. You can cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Get 300 g of cauliflower.
- Provide 10 of mushrooms.
- Use 1 of white part of leek.
- Get to taste of Nutmeg.
- Use to taste of Salt and pepper.
- Get 50 g of Raspberry.
- Prepare to taste of Balsamic sauce.
- Get to taste of Honey.
- Take to taste of Truffle oil for serving.
- Provide 60 g of Cashew (soaked in cold water for at least 4 hours).
- Get 1 tbsp of Your favorite oil (could be olive and even butter).
- Get to taste of Pine nuts (for serving).
Instructions 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.
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