Roasted Cauliflower & Truffle soup

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Roasted cauliflower & Truffle soup

I’m in a bit of a veg-obsessed state at the moment. My absolute favourites right now are beetroot and cauliflower and I have a feeling my family are going to beg me to stop serving them these two vegetables in every way, shape and form pretty soon as they are appearing on our dinner table almost every day.

Roasted cauliflower & Truffle soup

The weather has been quite icy here over the last two weeks and so a comforting soup was just what was needed a few nights ago. I had two beautiful heads of cauliflower waiting to be used and I decided to do a soup inspired by one I did in my book. The one in my book is a simple cauliflower base topped with crispy bacon but I wanted to amp up the flavour and decided to roast the cauliflower before adding it to the soup. This created intense depth of flavour (and FIY, roasted caulifower is incredible, just on its own). Instead of pureeing the soup completely, I decided to keep half chunky to add texture and then decided to stir in a little truffle oil to add that delicious earthy flavour.

Roasted cauliflower & Truffle soup

I served the soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup.

Roasted cauliflower & Truffle soup

Roasted Cauliflower & Truffle soup
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 6-8
Ingredients
  • 2 heads of cauliflower (approximately 600g), florets removed
  • 2 tablespoons olive oil
  • generous pinch sea salt flakes
for the soup
  • 1 tablespoon butter
  • 2 leeks, cleaned thoroughly and thinly sliced
  • 2 garlic cloves, crushed
  • 1l stock
  • 500ml full cream milk
to serve
  • chunky bacon lardons, fried (optional)
  • truffle oil
  • crusty bread
Instructions
  1. Preheat the oven to 180°c.
  2. Place the cauliflower on a roasting tray and drizzle with olive oil, season with the salt.
  3. Put the tray in the oven and allow to roast for 30 minutes until the cauliflower is cooked and caramelised slightly.
  4. Remove and set aside.
  5. In a large pot, melt the butter and fry the leeks until soft.
  6. Add the garlic and cauliflower to the pot and pour in the stock and milk.
  7. Allow to simmer gently for 10 minutes then remove half of the cauliflower and blend the remaining soup.
  8. Break the larger cauliflower florets up a little then stir back into the blended soup.
  9. Season with salt & pepper and serve with a drizzle of truffle oil and bacon lardons.
 

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • http://myblueberrykitchen.com/ Rosie

    This is such a delicious looking and sounding soup! I’ve just printed the recipe out to try, thanks so much! :)

  • Clarise

    Wow this soup looks perfect for cold and rainy weather.
    Can’t wait to try it! :-)
    missinspirationstudio.blogspot.com

    • http://simply-delicious-food.com/ Alida Ryder

      Clarise, it really is!

  • Kimberly

    This looks delectable! Any suggestions for a non-dairy substitute for milk?

    • http://simply-delicious-food.com/ Alida Ryder

      Kimberly, I’ve never cooked with non-dairy substitutes before but I imagine Almond milk would work well?

  • SHAWNA

    Looks amazing! Thanks for explaining how to roast cauliflower. Is it 1 liter of stock?

    • http://simply-delicious-food.com/ Alida Ryder

      Yes, 1 liter of stock.

  • http://simply-delicious-food.com/ Alida Ryder

    Nimira, I think Chicken stock adds lovely depth of flavour but if you want to keep it vegetarian, you can use vegetable stock.

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