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The ingredients needed to cook Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Use 300 g cauliflower
- Take 10 mushrooms
- Take 1 white part of leek
- Get to taste Nutmeg
- Use to taste Salt and pepper
- Get 50 g Raspberry
- Take to taste Balsamic sauce
- Provide to taste Honey
- Take to taste Truffle oil for serving
- Use 60 g Cashew (soaked in cold water for at least 4 hours)
- Prepare 1 tbsp Your favorite oil (could be olive and even butter)
- Prepare to taste Pine nuts (for serving)
Instructions 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.
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