Posh Creamy Cauliflower Soup with Truffle Oil (Vegan)
A vegetarian or vegan soup - as you want it, super tasty and lovely creamy.
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
- 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.
- 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.
- 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.
