This creamy soup may look like your humble cauliflower soup (which we're not knocking) but with the combined flavours of the truffle and the aromatic duck broth, this soup will knock your socks off and keep your feet warm all at once.
Makes 2 large portions:
One whole head cauliflower, cut into bite sized florets
Peeled clove garlic
1 onion peeled and cut into chunks.
1 pouch of Borough Broth co. Organic Duck Bone Broth
1 cup of filtered water
1/4 teaspoon of mustard powder
1 drizzle of truffle oil
1. Roast the cauliflower, garlic and onions in the oven on 230C/Gas 8 until cooked and golden (about 20 minutes).
2. Mix the roasted cauliflower, onion and garlic in a blender with the duck broth and the cup of filtered water to thin. You can also ad a 1/4 teaspoon of mustard powder for an extra kick.
3. Once blended, transfer contents into a pan and gently heat through before serving.
4. Serve up into bowls with a drizzle of truffle oil. Enjoy with a nice crusty loaf of sourdough.