Easiest Way to Make Quick Cauliflower soup with raspberry sauce and truffle oil 🤤
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite Cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cauliflower soup with raspberry sauce and truffle oil 🤤, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cauliflower soup with raspberry sauce and truffle oil 🤤 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cauliflower soup with raspberry sauce and truffle oil 🤤 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can cook Cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook that.
It’s a very tasty soup, very easy to make ♥️
#mycookbook
Ingredients and spices that need to be Prepare to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- 300 g cauliflower
- 10 mushrooms
- 1 white part of leek
- to taste Nutmeg
- to taste Salt and pepper
- 50 g Raspberry
- to taste Balsamic sauce
- to taste Honey
- to taste Truffle oil for serving
- 60 g Cashew (soaked in cold water for at least 4 hours)
- 1 tbsp Your favorite oil (could be olive and even butter)
- 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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