Roasted Cauliflower, Garlic And Truffle Soup Recipe

Name: Roasted Cauliflower, Garlic And Truffle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 heads Cauliflower; 1 teaspoon Sea Salt; 1 teaspoon Freshly Gound Black Pepper; 1/2 teaspoons Dried Thyme; 2 Tablespoons Olive Oil; 5 cloves Garlic; 1 cube Vegetable Stock; 1 pint Water; 1/4 cups Walnuts; 1/2 teaspoons Truffle Oil; 1 pinch Ground Nutmeg

Servings: persons

1/2 heads Cauliflower
1 teaspoon Sea Salt
1 teaspoon Freshly Gound Black Pepper
1/2 teaspoons Dried Thyme
2 Tablespoons Olive Oil
5 cloves Garlic
1 cube Vegetable Stock
1 pint Water
1/4 cups Walnuts
1/2 teaspoons Truffle Oil
1 pinch Ground Nutmeg

1
Preheat oven to 400u00b0F.
2
Cut the cauliflower into small florets. Toss with salt, pepper, herbs and olive oil and arrange in a single layer on a baking tray. Add unpeeled garlic cloves. Place into the middle of the oven and bake for 30 minutes, or until golden brown.
3
Take the tray out of the oven and take the garlic cloves out. Transfer the cauliflower into a soup pan and put on the stove over medium heat. Add the stock cube and water and stir.
4
Squeeze the garlic out of the peel and add to the pan. Turn the heat down to low, cover and let simmer for 15 minutes.
5
Crumble the walnuts and lightly toast for 2-3 minutes in a dry frying pan over medium heat.
6
Turn off heat and use a handheld blender to puree into a smooth soup. Serve in a bowl with a drizzle of truffle oil, a pinch of ground nutmeg and a sprinkle of toasted walnuts. Enjoy!
7
Note: This recipe is vegan and vegetarian.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 heads Cauliflower, 1 teaspoon Sea Salt, 1 teaspoon Freshly Gound Black Pepper, 1/2 teaspoons Dried Thyme, and more.

Yes, Roasted Cauliflower, Garlic And Truffle Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower, Garlic And Truffle Soup

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