Simple Way to Make Perfect Cauliflower soup with raspberry sauce and truffle oil 🤤

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We hope you got benefit from reading it, now let's go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. To cook cauliflower soup with raspberry sauce and truffle oil 🤤 you only need 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:

1. Take 300 g of cauliflower.
2. Provide 10 of mushrooms.
3. You need 1 of white part of leek.
4. Get to taste of Nutmeg.
5. You need to taste of Salt and pepper.
6. Provide 50 g of Raspberry.
7. Provide to taste of Balsamic sauce.
8. Use to taste of Honey.
9. Get to taste of Truffle oil for serving.
10. Get 60 g of Cashew (soaked in cold water for at least 4 hours).
11. Get 1 tbsp of Your favorite oil (could be olive and even butter).
12. Take to taste of Pine nuts (for serving).

Steps to make Cauliflower soup with raspberry sauce and truffle oil 🤤:

1. In a small pot heat oil and then sauté around 3 minutes leek cut into rings. Then add sliced mushrooms and sauté 3 more minutes..
2. Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg..
3. Put soup in blender and blend until smooth. Add cashews and blend again. Add your favorite oil and blend one last time. Put salt, pepper on your taste..
4. For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend..
5. Toast pine nuts on the pan without oil..
6. Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil..

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