A super creamy, wonderfully indulgent and luxurious soup, this recipe for creamy cauliflower soup with truffle oil will be sure to ward off the winter blues. This soup is simple to prepare and divinely creamy, thanks to the white beans used. The drizzle of truffle oil at the end adds a beautiful earthy, rich and gorgeous aroma and taste. A vegan friendly soup that will guarantee to satisfy vegans, vegetarians and omnivores alike.
45 min 6 – 8 $$$
Creamy Cauliflower Soup with Truffle Oil
- 1 large head of cauliflower
- 6 golden shallots, finely chopped
- 2 tblsp. of olive oil
- 2 cloves of garlic, finely chopped
- 1/4 cup of dry white wine
- 1/2 cup of canned cannellini beans
- 1.4 litres of vegetable stock
- 2 tblsp. of fresh chives, chopped
- Good pinch of ground black pepper
- Truffle oil (to garnish)
- 100 grams of mushrooms of your choice, finely sliced
In a large soup pot heat the olive oil on medium heat and add the shallots and garlic, sauté for 4 minutes or until they start to become soft, turn the heat up to medium high and add the cauliflower and cook for a further 2 minutes. Now add the white wine and cook for another 2-3 minutes.
Add the vegetable stock, cannellini beans, chives and pepper, bring to the boil. Turn the heat down to a simmer and cook until the cauliflower is very soft, approximately 30 – 40 minutes.
Once the cauliflower is soft, turn off the heat and using a hand blender or a regular blender, blitz the soup until it is creamy and free of lumps.
In a small frying pan, add a dash of olive oil and fry the mushrooms until they are crisp and golden. Serve a bowl of soup with a sprinkle of the fried mushrooms and a generous drizzle of a good quality truffle oil.
Note: Don’t despair if you do not have truffle oil, this recipe is wonderfully delicious on its own topped with sauteed mushrooms.