Recipe of Speedy Cauliflower soup with raspberry sauce and truffle oil 🤤

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites. For mine, I am going to 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 favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I have loved my whole life.

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. 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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you can achieve it.

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

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

This soup is astonishingly easy to prepare. Simply roast your cauliflower with a bit of salt, pepper, and extra virgin olive oil. This seriously might become one of your new favorite recipes. Puree soup in batches in processor.

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.

This seriously might become one of your new favorite recipes. Puree soup in batches in processor. 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… My creamy cauliflower soup with cheddar is thick, rich and luxurious.

So that is going to wrap it up with this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at 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!