Roasted cauliflower soup with truffle oil

TIME1 hour MAKES6 servings PORTION
0.5x 1x 2x 3x

A truffle-oil infused roasted cauliflower soup recipe that my mum used to make for us growing up — with the recipe coming from Pukara Estate, a local producer of olive oils here in Western Australia.

I like to sometimes also include some chickpeas in the soup, reserving some of the roasted chickpeas and cauliflower to garnish on top.

INGREDIENTS

  • 1 whole cauliflower
  • 1 bay leaf
  • 1L chicken or vegetable stock
  • 5 sprigs of thyme
  • 1 cup cream
  • 4 tbsp truffle flavoured olive oil, plus extra for serving
  • 1 brown onion (roughly chopped)
  • 1 leek (roughly chopped)
  • 3 cloves garlic (roughly chopped)
  • 1 medium potato (quartered)
  • 1 tbsp butter
  • pinch of nutmeg
  • Chopped parsley or chives for serving

STEPS

  1. Pre-heat oven to 200ºC. Slice the cauliflower florets into smaller pieces, place in a large roasting tin and coat with 3 tablespoons of Truffle oil. Sprinkle with chopped thyme leaves, season and roast for 25 minutes or until just turning golden.

  2. Meanwhile, in a large soup pot place the remaining truffle oil, butter and heat gently. Add the chopped leek, onion and garlic. Fry until soft and then add potato and cook for a further 5 minutes, stirring occasionally.

  3. Add stock, bay leaf and simmer gently. Add cauliflower once ready (reserving some florets for garnishing) and keep simmering for a further 20 minutes.

  4. Remove bay leaf and use a stick blender to blend until it reaches a smooth consistency. Be careful, as it will splash back. Add the cream, nutmeg, season to taste and reduce for a further 5 minutes.

  5. Serve into bowls, top with chopped herbs, reserved roasted cauliflower florets, and a good drizzle of truffle oil.

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