Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness.
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.
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 cauli 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, roasting this veg 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.
I served the soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup.
- 2 heads of cauliflower approximately 600g, florets removed
- 2 tablespoons olive oil
- generous pinch sea salt flakes
- 1 tablespoon butter
- 2 leeks cleaned thoroughly and thinly sliced
- 2 garlic cloves crushed
- 1 l stock
- 500 ml full cream milk
- chunky bacon lardons fried (optional)
- truffle oil
- crusty bread
Preheat the oven to 180°c.
Place the cauliflower on a roasting tray and drizzle with olive oil, season with the salt.
Put the tray in the oven and allow to roast for 30 minutes until the cauliflower is cooked and caramelised slightly.
Remove and set aside.
In a large pot, melt the butter and fry the leeks until soft.
Add the garlic and cauliflower to the pot and pour in the stock and milk.
Allow to simmer gently for 10 minutes then remove half of the cauliflower and blend the remaining soup.
Break the larger cauliflower florets up a little then stir back into the blended soup.
Season with salt & pepper and serve with a drizzle of truffle oil and bacon lardons.
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