Simple Way Cauliflower soup with raspberry sauce and truffle oil 🤤 Recipes

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We hope you got insight from reading it, now let's go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. To make cauliflower soup with raspberry sauce and truffle oil 🤤 you need 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:

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

Instructions 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..

For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Serve with crusty bread and butter. Check the stock you use is gluten-free. Truffled Cauliflower Soup: To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving. This seriously might become one of your new favorite recipes.

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