Popular Cuisine Cauliflower soup with raspberry sauce and truffle oil Yummy

Without fail making ultimate Cauliflower soup with raspberry sauce and truffle oil 🤤 easy, delicious, practical.

Good Afternoon my mother, now you can make recipe Cauliflower soup with raspberry sauce and truffle oil 🤤 with 12 ingredients and 6 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Cauliflower soup with raspberry sauce and truffle oil 🤤.

Ingredients all Cauliflower soup with raspberry sauce and truffle oil 🤤 #

1. Prepare 300 g : cauliflower.

2. Prepare 10 : mushrooms.

3. Needed 1 : white part of leek.

4. Needed to taste : Nutmeg.

5. Prepare to taste : Salt and pepper.

6. Needed 50 g : Raspberry.

7. Prepare to taste : Balsamic sauce.

8. Prepare to taste : Honey.

9. Prepare to taste : Truffle oil for serving.

10. Needed 60 g : Cashew (soaked in cold water for at least 4 hours).

11. Prepare 1 tbsp : Your favorite oil (could be olive and even butter).

12. Prepare to taste : Pine nuts (for serving).

If all cooking materials Cauliflower soup with raspberry sauce and truffle oil 🤤 it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking 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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