Cauliflower Soup with Truffle Oil

What’s more heart warming and satisfying than a velvety, luscious bowl of piping hot soup? One that’s velvety and scrumptious without the addition of any cream, flour or cornstarch! One that satisfies your palate, stomach and soul without undoing your hard work in the gym.

This Cauliflower Soup with Truffle Oil is a modern day rendition of a classic Cream of Cauliflower Soup; the cream is non-existent but the creamy texture is still prevalent. Here simple, everyday ingredients come together to create a comforting, bistro quality soup. Parmesan cheese and truffle oil are used to boost flavors in the soup. While a bottle of white truffle oil seems like an exorbitant pantry item a little goes a long way, and doesn’t break the bank. But don’t fret if you don’t have any on hand. Replace the truffle oil drizzle with fragrant extra virgin olive oil. The soup will still be extremly delicious.

This is a lovely first course for a nice sit down dinner, yet it’s easy enough to cook up for a healthy weeknight soup and salad dinner.

Cauliflower Soup with Truffle Oil
Recipe adapted from Epicurious: Cauliflower Soup with White Truffle Oil
Yield: 4 servings
Time: 40 minutes

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 cup red onion, diced
1 tablespoon garlic, minced
3 cups of low-sodium chicken or vegetable stock
1 inch cube of Parmesan cheese
3 ½ cups of cauliflower florets
Salt and pepper to taste
1 teaspoon white truffle oil or extra virgin olive oil
2 tablespoons chives or scallion greens, chopped

Method:

1. In a large soup pot heat the olive oil and butter on medium heat. To this add the onions and garlic and cook stirring ocassionaly until the onions are soft and translucent.
2. Now add the stock and Parmesan cheese cube and bring to a boil. Once the stock reaches a boil add the cauliflower florets. Reduce the heat to low, cover and simmer till the florets are tender. About 20 minutes.
3. Add salt and pepper to taste and puree the soup using a hand blender or traditional blender. Make sure you cool down the soup if using a traditional blender. Taste for seasoning and make changes accordingly.
4. Divide the hot soup into bowls (reheat if it was cooled down) and garnish with the truffle/ olive oil and chives/scallion greens equally divided between the 4 bowls. Serve immediately.

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