In the throes of winter, soup is always welcome. Here is something different.
Soup, much like a fried egg, is difficult to get wrong. Unless you use dodgy ingredients or weird combinations, you should be able to come up with something palatable with the help of a stock cube. This is the first time cauliflower features on Greedy Gourmet and this is a stunning recipe for you to try if you get a bit bored of my popular Leek and Potato Soup. With the help of my Froothie Optimum 9400
What makes it so special? The white truffle oil
It’s fair to say not all of us could afford truffles at such luxurious prices. A good idea not to lose out on the flavour is by buying white truffle oil
Can you see where I’m going with this? Cauliflower, garlic, potatoes and white truffles. In my first attempt I made a pure cauliflower soup without the potato, which worked but was quite intense. The potato gives the soup a bit more weight and balances the flavours handsomely. Add a dash of white truffle oil, toasted almonds and chopped chives and you’ll have a bowl of heaven in front of you.
A special thanks to Denby for sending the lovely grey and black soup bowls.
Recommended Soup Cookbooks
Cauliflower & Potato Soup
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings 4
Author: Michelle Minnaar
This is a lovely soup to warm you up on a winter’s night.
Ingredients
- 15ml (1 tbsp) vegetable oil
- 1 onion, weighing about 90g, chopped
- 2 cloves garlic
- 1 small cauliflower, weighing around 400g (1 lb)
- 400g (1 lb), peeled potatoes
- 750ml (1 1/4 pt) vegetable stock
- toasted almonds
- chives
- truffle oil
Instructions
- Sweat the onions and garlic in the oil.
- Add the cauliflower and potato to the pot.
- Pour in the stock and simmer until everything is fork tender.
- Transfer the contents to a blender and process until smooth.
- After dividing the soup into portions, scatter with almonds, chives and truffle oil.
Recipe Notes
Serve as a starter, snack or main course. The smaller you cut the ingredients, the faster it will cook.
Courses Soup
Cuisine International
Nutrition Facts
Serving Size 229.8g
Amount Per Serving | ||
|---|---|---|
Calories 149 | ||
% Daily Value | ||
Total Fat 3.7g | 6% | |
Saturated Fat 0.3g | 2% | |
Sodium 37mg | 2% | |
Total Carbohydrates 26.2g | 9% | |
Dietary Fiber 5.2g | 21% | |
Sugars 4.1g | ||
Protein 4.5g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Related Recipes
- Broccoli & Stilton Soup
- Leek & Potato Soup
- Cauliflower Cheese Soup with Broccoli
- Spicy Roasted Pepper and Cauliflower Soup
- Roast Tomato & Pepper Soup
P.S. This is a sponsored post.
This looks soooo good!
This looks sooooo good! Fantastic photos as always Michelle.
Delicious looking soup and lovely bowls too. Will definitely add this to our list of soups for lunches 🙂
Yum! Love the flavours Michelle… much better than my Polish beetroot soup that left me hungry 😉
Gorgeous looking soup. I have never thought of using cauliflower and white truffle oil together. Don’t forget to link it to #SuperSoup on my blog
oooooh, this looks divine! All my favourite flavours in one comforting bowl… Thanks for sharing!
That looks wonderful. Have aded to my StumbleUpon and Pinterest as really want to try this soon, especially since it’s vegan.
A succulent and comforting soup!
Cheers,
Rosa