Creamy Cauliflower Soup with Garlic and Truffle
Ingredients
Ingredients
- 800 g cauliflower
- 3 tbsp olive oil
- 2 garlic cloves
- 3 cup bouillon
- 250 g potato peeled
- 1 cup unsweetened almond milk
- 1/3 cup soaked cashews
- fresh lemon juice to taste
- 1/2 tsp white pepper
- 1/2 tsp oregano
Garnish
- splash of truffle oil
- fresh oregano/thyme
Instructions
Preparation
- Soak the cashew nuts for a few hours (approx. 6-8 hours) in plenty of cold water or boil them for approx. 15-30 minutes until soft.
- Preheat the oven to 200 degrees C (400F). Cut the cauliflower into small pieces. Mix the cauliflower and whole garlic cloves with the olive oil. Cover a baking tray with baking paper and spread the cauliflower and garlic over it. Roast for approx. 30 minutes. Set aside a few cauliflower florets for garnish.
- Meanwhile, cut the potato into smaller pieces and cook it in the broth until tender. The cooking time depends on the size into which you cut the potato, smaller pieces take approx. 10 minutes.
- In a blender, add all the ingredients for the soup and blend until the soup has a velvety smooth texture. Do you think the soup is too thick? Then add a little broth.
- Warm the soup on low heat, being careful not to let it boil.
- Pour the soup into serving bowls. Garnish with the roasted cauliflower florets, fresh oregano and/or thyme and finally, drizzle the soup subtly with truffle oil.
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