Posh Creamy Cauliflower Soup With Truffle Oil (Vegan)

Veganuary is not over yet! Hope everyone is doing well on this journey, so helping you on the way I’m sharing a really nice, warming soup recipe with you today since it’s freezing outside. This posh (because of the truffle oil) and creamy cauliflower soup is the easiest thing to prepare, again – the trick is the right seasoning. It’s . nothing nicer than hot soup in  the cold – perfect winter warmer. Unfortunately, there’s not much real health benefits are available here to rave about since the whole point of the soup is to cook the cauliflower very soft – but at least cauliflower is high in fibres, low in calories and carb. 

Now, of course if you’re not vegan, or you don’t happen to have truffle oil at home, you can swap the ingredients as you wish:

• use single cream instead of single soya
• use regular mature cheddar instead of vegan hard cheese
• use fungi panna, which is mushroom flavoured single cream instead of plain single cream to add more flavours
• use dried mushrooms instead of truffle oil – it is not going to be the same but will give a little earthy extra kick to the soup
• don’t use truffle at all – not everyone like truffle anyway

I serve it with grated cheese and chives and a piece of sourdough toast. Yumm.

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Posh Creamy Cauliflower Soup with Truffle Oil (Vegan)

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

A vegetarian or vegan soup - as you want it, super tasty and lovely creamy.

Course: Soup

Keyword: cauliflower soup

Servings: 5 people

Ingredients

• 1 large whole cauliflower head broken into small pieces
• 1 medium yellow onion chopped finely
• 3 cloves garlic minced
• 3 tbsp truffle infused olive oil
• 150 ml single soya (or single cream)
• 25 g fresh chives finely chopped
• 80 g grated vegan hard cheese (or mature cheddar)
• 750 ml vegetable stock
• salt and pepper to taste

Instructions

1. In a large pot caramelise the onions and the truffle infused olive oil for a few minutes on medium heat, stirring frequently so that they don't burn but they are getting caramelised instead.

2. Add the cauliflower florets, they should be roughly chopped. Simmer for another few minutes before adding the vegetable stock. Cook for about 20 minutes, or until the vegetable pieces are soft. Turn the heat down.

3. Add the cream and cook for another 5 minutes. Turn the hob off and with a handheld blender, pulse until it's smooth. Serve it immediately with grated cheese and chives.