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Cauliflower soup with raspberry sauce and truffle oil 🤤
Cauliflower soup with raspberry sauce and truffle oil 🤤

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*We hope you got insight 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 cook Cauliflower soup with raspberry sauce and truffle oil 🤤:
  1. Provide 300 g cauliflower
  2. Use 10 mushrooms
  3. Use 1 white part of leek
  4. Prepare to taste Nutmeg
  5. Get to taste Salt and pepper
  6. Get 50 g Raspberry
  7. Get to taste Balsamic sauce
  8. Prepare to taste Honey
  9. Prepare to taste Truffle oil for serving
  10. Provide 60 g Cashew (soaked in cold water for at least 4 hours)
  11. Use 1 tbsp Your favorite oil (could be olive and even butter)
  12. You need to taste 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.

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