So on with my week of soup! Today for lunch it was cauliflower with truffle oil. Now I know what your might be thinking, cauliflower? Really? Yes, the trick is to make it full of flavour and luxurious. You may love them or hate them, but for me truffles are a delicious way to perk up the simplest ingredients. If you have never tried them proceed with caution a little goes a long way!
Although a little pricey, with truffle oil you literally need a couple of drops so it pretty much works out the same price as cheaper everyday oils. It makes mushrooms taste divine, is perfect with poached eggs and it really turns this soup into a bowl of fabulousness!
I'm gonna share this one with you.
Take one sliced white onion, one diced celery stick, one crushed garlic clove, one diced carrot, half a cauliflower chopped and add to a tablespoon of heated olive oil in to a large saucepan. Allow the veggies to soften and then add 750ml of vegetable stock and a bay leaf. Bring to a boil then simmer until the veggies are cooked. Season with seasalt and feshly ground black pepper to your own taste and then blitz! Serve with a little drizzle of truffle oil. Enjoy!
Vegelicious minestrone for dinner, mmmm......
More souper ideas to this come week!