Cauliflower Truffle Soup
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.
Written by
Eve Kalinik
Serves: 2 large portions
Ingredients:
one whole head cauliflower, cut into bite sized florets
peeled clove garlic
1 onion, peeled and cut into chunks.
1 pouch (324g) Borough Broth Co. Free-Range Organic Duck Bone Broth
1 cup of filtered water
¼ tsp mustard powder
1 drizzle of truffle oil
Method:
- Roast the cauliflower, garlic and onions in the oven on 230C/Gas 8 until cooked and golden (about 20 minutes).
- 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 add a ¼ tsp of mustard powder for an extra kick.
- Once blended, transfer contents into a pan and gently heat through before serving.
- Serve up into bowls with a drizzle of truffle oil. Enjoy with a nice crusty loaf of sourdough.
Featured Product
Free-Range Organic Duck Bone Broth
Deliciously versatile with beautifully layered flavours, this clear duck broth is slow-cooked for 24-hours using bones from 100% free-range, organic, British ducks. Densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
View product
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