Cauliflower Soup with Truffle Oil and Blue Cheese

6 comments

This cauliflower soup is everything you’d wish for in a meal: warming, comforting, cheesy, good-looking and full of flavour. I’d highly recommend making it for guests, because it’s super easy to do but they will be blown away, I’m sure.

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Cauliflower is the latest “it-food”, or the new kale. I found it very funny that how everything in fashion is ALWAYS the new black and everything in food is now the new kale. But anyways, cauliflower is hottt. Because it’s low in calories and can behave like a carb, it’s super popular in diets like Paleo. Think cauliflower pizzas, cauliflower rice (which Teso is already selling!) or grilled cauliflower steaks.

Although this cauliflower soup isn’t particularly healthy or Paleo-proof, it does show other stuff you can do with this versatile vegetable. Because, I don’t know about you, but I only ate cauliflower with cooked potato and cheese sauce when I was a kid. Not very tasteful, I can tell you that.

So if you have any other ideas what to do with cauliflower (I probably won’t make rice with it…) let me know in the comments!

 

Cauliflower Soup with Truffle Oil and Blue Cheese

Cauliflower Soup with Truffle Oil and Blue Cheese

Ingredients

  • ½ cauliflower head (or a small one)
  • 1 medium union
  • 1 flat mushroom (or Portobello mushroom)
  • 0.5 l vegetable stock (from tablet)
  • 60g blue cheese
  • 2 tsp Italian herbs
  • 2 tbsp olive oil with truffle
  • 1 tbsp olive oil
  • Salt & pepper

Instructions

  1. Finely chop the union and break the cauliflower in florets.
  2. Heat olive oil, and half of the olive oil with truffle, in a pan and cook the union until translucent, about 3 minutes
  3. Throw in the cauliflower, stir it around and cook on low heat for 10 minutes.
  4. Add the Italian herbs and the vegetable stock and simmer for another 10 minutes.
  5. In the meantime, chop the mushroom and fry for 5 minutes. Chop the blue cheese and set both aside.
  6. Puree the soup in a blender until smooth. Bring to taste with salt & pepper.
  7. Serve the soup with the mushrooms and blue cheese and some extra truffle olive oil.

Servings:

2

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6 comments

  • Reply Vere 29.02.2016

    hmmmmm this looks so good! Gonna save this recipe for sure. Thanks!

    • Reply admin 29.02.2016

      Thanks! It tastes soooo good 🙂

  • Reply Maris 29.02.2016

    Toevallig ben ik ook bezig met wat recepten met bloemkool, maar ik wist helemaal niet dat het hip was. Kom op jongens het is een bloemkool :’) !

    Dat gezegd hebbende… Dit recept lijkt me echt heerlijk.

    • Reply admin 29.02.2016

      Haha ja er is ineens zo veel aandacht voor “Oer Hollandse” groente! Vooral in de US geloof ik, want op Pinterest wordt je ermee doodgegooid 😉

  • Reply Marlies 01.03.2016

    De combinatie van bloemkool met truffel en blauwe kaas lijkt me heel lekker. Ga dit receptje onthouden!

    • Reply admin 01.03.2016

      Thanks! Het kwam toevallig tot stand door restjes op te maken maar pakte verrassend goed uit! 🙂

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