Soups High-Protein Soups
Creamy Cauliflower, Cashew & Truffle Oil Soup
Method
Roast & Sauté: Toss cauliflower in 1 tbsp olive oil; roast at 200°C for 20 minutes until golden. Meanwhile, sauté onion and garlic in remaining oil over medium heat until soft.
Simmer: Add roasted cauliflower, soaked cashews, and vegetable stock to the pot; simmer gently for 5 minutes to meld flavours.
Purée: Transfer to a high-speed blender and process until velvety and smooth. Season with salt and pepper to taste.
Finish & Serve: Ladle into warm bowls, drizzle with white truffle oil, and scatter over fresh chives.
Chef's Tip
Cooking Hack: Reserve a few small roasted cauliflower florets before blending and use them as a crisp topping alongside the truffle oil for an elegant texture contrast.
Nutrition Facts
Per serving
225
Calories
7 g
Protein
15 g
Fat
14 g
Carbs
