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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. To cook cauliflower soup with raspberry sauce and truffle oil 🤤 you need 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Use 300 g cauliflower
- Get 10 mushrooms
- You need 1 white part of leek
- Provide to taste Nutmeg
- Take to taste Salt and pepper
- Get 50 g Raspberry
- Use to taste Balsamic sauce
- Use to taste Honey
- Provide to taste Truffle oil for serving
- Prepare 60 g Cashew (soaked in cold water for at least 4 hours)
- Prepare 1 tbsp Your favorite oil (could be olive and even butter)
- Get to taste Pine nuts (for serving)
Steps 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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