Not surprisingly, there are many warmer-style, slow-cooker and comforting recipes trending on the web recently. But I thought that just for the sake of diversity I’ll share a simple, light and certainly really tasty Roasted Garlic Cauliflower Soup with Truffle Oil with you today.
Roasted Garlic Cauliflower Soup with Truffle Oil is not a warming type soup you want to dip the end of buttered rustic bread in. This soup offers a sophisticated taste you will want to linger and contemplate over. It will do great as a very nice appetiser choice or light lunch.
And this is why I knew it would be something my partner (who works a lot from home) would probably appreciate and enjoy to have as a lunch choice for when I am at work, especially since I haven’t made this soup for so long!
There you go! I’ll cook Roasted Garlic Cauliflower Soup with Truffle Oil, so I can just take it out of the freezer in the evening for his lunch the following day. Good thinking Justyna! Well, things hadn’t work exactly as planned. There were many “tasting sessions” when I enjoyed the soup so much that it never got to the freezer. The whole saucepan of it was gone by the time my partner came back from his business trip.
Roasted Garlic Cauliflower Soup with Truffle Oil is really a great soup, rather difficult to get wrong, but keeping it in the pan for more than a day can become a challenge indeed!
What goes in the Roasted Garlic Cauliflower Soup with Truffle Oil?
One medium sized cauliflower (about 600g) to about 6 roasted garlic cloves and 2/3 teaspoon of white truffle oil, plus more to drizzle over the served soup. This is my ideal proportion preference, but the flavour is really easy to adjust with a bit more of the roasted garlic or truffle oil.
Any variation of garlic will do because when you roast it it looses all of its hot kick and leaves you with the most luscious, nutty and earthy deliciousness.
If you are like me and always have a head or two of roasted garlic sitting in a glass jar (cloves squeezed out of the garlic’s paper wrappers) your task is really simple. Just add 1 ½ tablespoons of mashed, roasted garlic cloves to the boiled cauliflower florets and process with a bit of vegetable stock and hot milk until super silky.
If you’re out of roasted garlic or have never roasted one before, please refer to my roasted garlic post for easy instructions. Once you roast garlic ones you’ll realize what an amazing and versatile cooking ingredient/condiment you have just gained.
Roasted Garlic Cauliflower Soup with Truffle Oil is only one example of how to use the roasted garlic in cooking. If you type ‘roasted garlic’ in the top right corner Search Box you’ll discover tens amazing recipes I use it in.
- 1 medium cauliflower cut to smaller pieces/florets (600g); you can use frozen cauliflower
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 ½ tablespoon mashed roasted garlic cloves (5-6 cloves) See how to roast garlic in the roasted garlic post
- 500g vegetable stock
- 500 full fat milk or a mixture of milk and cream (or half&half)
- ⅔ teaspoon white (or black) truffle oil and more to drizzle over to serve
- Salt white pepper to taste
- Parsley leaves - very finely chopped
- In a deep saucepan, completely submerge cauliflower pieces in water. Add 1 tablespoon of salt and 1 tablespoon of sugar and bring up to boil. Simmer until cauliflower is soft, but not mushy.
- Drain the cauliflower and transfer it to a food processor. Add vegetable stock and milk and process until silky smooth.
- Transfer the soup back to the saucepan mix in the truffle oil, cover with a lid and bring it up to boil.
- Season with salt & white pepper to taste and serve with an extra drizzle of truffle oil and freshly chopped parsley leaves (optional).