Creamy Cauliflower Soup, with fresh herbs, drizzled with truffle oil and aged parmesan
Heat olive oil in a large soup saucepan on medium heat, add leek and garlic, and fry until soft and aromatic.
Add all cauliflower and toss through with the leek mixture.
Pour all the stock in and bring to the boil, increase to a medium high heat.
Cook 10 mins then reduce heat to medium and cook until cauliflower is soft.
Once cauliflower is soft, remove from heat and puree until smooth with a stick blender.
Stir the cream and herbs through and return to low heat to simmer for 5 mins.
Season to taste with the salt flakes and ground pepper.
Serve in bowls, with good crusty sourdough bread, drizzle with truffle oil and crumbled aged parmesan.
To make this a vegetarian meal replace the chicken stock with vegetable stock.
To make this gluten free, omit the bread.
Substitute a low fat cream for a healthier soup.
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