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Name: Cauliflower Truffle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 heads Cauliflower 600g each; 2 tablespoon Olive oil; 1 pinch Sea Salt flakes; 1 tablespoon Butter; 2 each Leeks; 2 clove Garlic crushed; 1 Litre Stock; 500 ml Heavy cream

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INGREDIENTS

2 heads Cauliflower ; 600g each
2 tablespoon Olive oil
1 pinch Sea Salt ; flakes
1 tablespoon Butter
2 each Leeks
2 clove Garlic ; crushed
1 Litre Stock
500 ml Heavy cream

INSTRUCTIONS

Preheat the oven to 180°c.

Place the cauliflower on a roasting tray and drizzle with olive oil, season with the salt.

Put the tray in the oven and allow to roast for 30 minutes until the cauliflower is cooked and caramelised slightly.

Remove and set aside.

In a large pot, melt the butter and fry the leeks until soft.

Add the garlic and cauliflower to the pot and pour in the stock and milk.

Allow to simmer gently for 10 minutes then remove half of the cauliflower and blend the remaining soup.

Break the larger cauliflower florets up a little then stir back into the blended soup.

Season with salt & pepper and serve with a drizzle of truffle oil and bacon lardons.

NOTES

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 6 Servings

Calories: 241
Calories from Fat: 170 (71%)

Amt Per Serving		% DV

	Total Fat 18.8g	25 %
	Saturated Fat 11.1g	55 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 0.9g
Cholesterol 62.5mg		19 %
Sodium 869.7mg		30 %
Potassium 686.1mg		18 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 10.8g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 241

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