Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I have loved my entire life.

Wild Mushroom and Truffle Dumplings with Truffle-Soy Dipping SauceJudy Joo. Watch how to make the best cauliflower soup in this short recipe video. Roasting the cauliflower gives it tons of flavor, and it's so easy to do!

To begin with this recipe, we have to first 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 cook it.

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

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

Sprinkle with cheese shavings; drizzle with truffle oil. Recipe by Carolynn Angle of The Standard Tap in Philadelphia PA. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled. To prevent cauliflower and other white-fleshed vegetables such as salsify and celeriac from turning brown before cooking, soak the cauliflower in milk and water with a dose of lemon juice.

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. Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread.

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