Truffle Cauliflower Soup Recipe
This is what happens when a boring vegetable gets a good publicist. Blended smooth, hit with garlic and truffle oil, made creamier with pureed white beans, and done in 40 minutes or less.
Servings: 10 Cups
Calories: 193kcal
Cost: $16
Ingredients
- 4 teaspoons olive oil
- 2 cups onion diced
- 2 cups celery diced
- 7 cloves garlic peeled
- 2 tablespoons rosemary chopped
- 1 teaspoon ground sage
- ¼ cup parsley chopped
- 1 teaspoon thyme
- ¼ teaspoon black pepper
- ¼ cup nutritional yeast
- 2 teaspoons Dijon mustard
- 1 medium head cauliflower about 2.3 lbs., chopped
- 15 oz. canned white beans drained
- 4 cups unsalted vegetable stock or water
- ⅓ cup truffle oil
- 2 ½ teaspoons salt or to taste
To Garnish:
- 2 tablespoons rosemary leaves
- 2 tablespoons truffle oil
- 1 teaspoon coarse ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. After 90 seconds when the oil is hot, add the onion and celery and sauté for 7-8 minutes, until the vegetables are tender.
- Add the garlic, chopped rosemary, chopped parsley, sage, thyme, and black pepper. Cook for 3 more minutes, stirring from time to time.
- Add the nutritional yeast, mustard, cauliflower, white beans, and vegetable stock. Bring to a boil over high heat, then reduce to a simmer over medium-low heat. Cover and cook for 20 minutes, or until the cauliflower is completely tender.
- Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot and stir in the truffle oil. Season with salt to taste. If the soup is too thick, add additional vegetable stock or water until it reaches your preferred thickness.
- Ladle the soup into bowls and drizzle with truffle oil. Garnish with the rosemary leaves and coarse ground black pepper.
Notes
🌪️ Blend Until Truly Smooth
Push past the point where it looks done if you want that silky, restaurant-level texture. A high-speed blender gets you there quick, an immersion blender works too, just budget a little more time and patience.
🔥Don’t Melt Your Face Off
Off make sure the center part of your blender lid is open a crack, and you have your hand over the lid with a kitchen towel folded under it. If there’s nowhere for steam to escape, sometimes you get turned into Freddy Krueger, and your ceiling gets turned into a Jackson Pollock masterpiece.
Nutrition
Calories: 193kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 636mg | Potassium: 517mg | Fiber: 5g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 34mg | Calcium: 81mg | Iron: 2mg