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Roasted Cauliflower & Truffle soup
Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness.
Course
Cauliflower, Gluten free, Low Carb, Soup
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
-8
Calories
191
kcal
Author
Alida Ryder
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
1
l
stock
500
ml
full cream milk
to serve
chunky bacon lardons
fried (optional)
truffle oil
crusty bread
Instructions
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.
Nutrition
Calories:
191
kcal
|
Carbohydrates:
17
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
16
mg
|
Sodium:
799
mg
|
Potassium:
599
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
1045
IU
|
Vitamin C:
72.6
mg
|
Calcium:
145
mg
|
Iron:
1.2
mg