Cauliflower Soup Drizzled with White Truffle Oil

Cauliflower Soup Drizzled with White Truffle Oil
Staff Writer

I love cauliflower but wanted to make something different and decided to make soup. This is a great paleo recipe and Italian recipe to enjoy… I may add red pepper flakes next time to give it a little extra kick but the white truffle oil did make cauliflower soup really amazing…

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4
Servings
265
Calories Per Serving
Deliver Ingredients

Notes

Note from Cindy: I use my emulsifier to blend right in my pan. I don’t like to dirty another appliance if I don’t have to. This is much easier to clean then a blender! Just remember to remove from heat and set emulsifier in the pan and set to the on position!

Note: *White truffle oil is available at Italian markets, many specialty foods stores and select supermarkets.

Ingredients

  • 2  Tablespoons  unsalted organic butter
  • cloves garlic, chopped
  • large onion, finely chopped (about 1 cup)
  • 1  Pound  cauliflower florets (about 5 cups)
  • 1  Teaspoon  sea salt
  • 3/4  Teaspoons  freshly ground pepper
  • 6  Cups  low-sodium chicken broth
  • 1  Teaspoon  white truffle oil* or extra-virgin olive oil

Directions

Melt butter in heavy large cast-iron pot over medium heat. Add onion and sauté until tender, about 7 minutes. Add garlic and cauliflower and sauté 5 minutes. Add salt, pepper and chicken broth. Cover and simmer until cauliflower is tender, about 25 minutes.

Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer.

Ladle soup into bowls. Drizzle truffle oil over and enjoy!

Nutritional Facts

Total Fat
8g
11%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
13mg
4%
Carbohydrate, by difference
39g
30%
Protein
10g
22%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
50mg
67%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
27mg
3%
Choline, total
44mg
10%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
59µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
46mg
7%
Selenium, Se
1µg
2%
Sodium, Na
1491mg
99%
Water
363g
13%

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.