Step-by-Step Guide to Make Super Quick Homemade Cauliflower soup with raspberry sauce and truffle oil 🤤 - Free Download

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We hope you got benefit from reading it, now let's go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. You can have cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you do that.

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

1. Get 300 g of cauliflower.
2. You need 10 of mushrooms.
3. Provide 1 of white part of leek.
4. Take to taste of Nutmeg.
5. You need to taste of Salt and pepper.
6. Use 50 g of Raspberry.
7. Use to taste of Balsamic sauce.
8. Provide to taste of Honey.
9. Take to taste of Truffle oil for serving.
10. Prepare 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. You need to taste of Pine nuts (for serving).

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..

Check the stock you use is gluten-free. Remove bay leafs, and purée soup in blender. Strain through sieve and serve soup with drizzled white truffle oil or fresh shaved truffles on top. Puree soup in batches in processor. Add cream and bring soup to simmer.

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