Ultra creamy cauliflower soup, spiked with the rich flavour of truffle and finished with crispy cauliflower leaves. The perfect lunch for a chilly spring day! Vegan & gluten-free.
Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
Remove the leaves from the cauliflower, finely chop them into 1cm slices, then set aside for later. Cut the cauliflower into florets, place onto a baking tray and drizzle with 2 tbsp of the truffle olive oil. Give everything a mix, then roast for 25 minutes, or until tender all the way through.
Heat another tbsp of the truffle olive oil in a large saucepan over a medium heat. Once hot, add the onion and a pinch of salt and black pepper, then fry, stirring frequently, for 8-10 minutes, or until very soft.
Add the roasted cauliflower into the pan along with the cannellini beans, 600ml of vegetable stock and a good amount of seasoning. Bring to a simmer, then cook for 5 minutes.
Meanwhile, place the chopped cauliflower leaves onto a small baking tray. Drizzle with a little of the truffle olive oil and season with salt and pepper. Mix, then roast in the oven for 5-8 minutes, or until crispy.
Blend the cauliflower soup until completely smooth, then add a generous amount of seasoning, the lemon juice and remaining truffle oil (starting with 2 tbsp and adding more if needed). If your soup is a little on the thick side, add the extra stock and blend again. Taste and adjust the seasoning, adding more salt, pepper, truffle oil and/or lemon juice if needed.
Warm the soup back up over the stove, then serve up in bowls topped with truffle oil, crispy cauliflower leaves, fresh parsley and a crack of black pepper.
This cauliflower soup will keep refrigerated in an airtight container for up to 4 days.
For variations and tips on this recipe, see within the post.
Gluten-Free: Check that your vegetable stock is certified gluten-free.
Recipe courtesy of georgieeats.co.uk