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Cauliflower soup with raspberry sauce and truffle oil 🤤
Cauliflower soup with raspberry sauce and truffle oil 🤤

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These types of changes are possible with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. For instance, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. Olive oil also provides vitamin E which is healthy for your skin, among other things. While you may already consume a lot of fruits and leafy greens, you might want to consider how fresh they are. If at all possible, buy organic produce that has not been sprayed with toxic chemical substances. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier as you will be able to buy the fruit when it is the freshest and ripest.

To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. You can cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you achieve it.

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

For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Serve with crusty bread and butter. Check the stock you use is gluten-free. Truffled Cauliflower Soup: To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving. This seriously might become one of your new favorite recipes.

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