How to Prepare Ultimate 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 make cauliflower soup with raspberry sauce and truffle oil 🤤 you only need 12 ingredients and 6 steps. Here is how you cook it.

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

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