Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites. This time, I’m gonna make it a little bit tasty. 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. 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.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have 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 🤤:
- Prepare 300 g cauliflower
- Get 10 mushrooms
- Prepare 1 white part of leek
- Take to taste Nutmeg
- Make ready to taste Salt and pepper
- Make ready 50 g Raspberry
- Make ready to taste Balsamic sauce
- Prepare to taste Honey
- Make ready to taste Truffle oil for serving
- Prepare 60 g Cashew (soaked in cold water for at least 4 hours)
- Prepare 1 tbsp Your favorite oil (could be olive and even butter)
- Take to taste Pine nuts (for serving)
Slow Cooker Meatballs with Raspberry Chipotle Dipping SauceYummly-Red Razz. I added rotisserie chicken when I went to reheat the next day was so good Was perfect for the cold rainy day it is!!! I used truffle salt to season it instead of regular salt. Cauliflower potatoes leek cream truffle oil and (optional) shaven black truffle:) no flour at all!!
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.
I used truffle salt to season it instead of regular salt. Cauliflower potatoes leek cream truffle oil and (optional) shaven black truffle:) no flour at all!! 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.
So that’s going to wrap it up for this exceptional food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
