Truffle Cauliflower Soup
Cauliflower is so popular right now. Nothing could make me happier then a vegetable being trendy. With that said, it’s easy to get in a rut and always cook a vegetable the same way. This recipe is a quick and easy way to mix up your routine.
FIVE INGREDIENT SOUP
When we think about soup, with often assume we need to have a hearty vegetable broth or bone broth available. That is what makes this recipe so great. No broth or stock necessary. All you need is 5 ingredients: cauliflower, celery, onion, almonds, thyme.
Between the fiber in the cauliflower and protein from the almonds, this soup will really fill you up. The best part is the texture. It is thick and creamy, without using any dairy. Added bonus, pick up some truffle olive oil and drizzle on each bowl of soup for added richness.
I use truffle olive oil to finish the soup for extra flavor and depth. If you can’t find a quality truffle oil, or don’t want to invest in this condiment, you can still enjoy the soup without it.
My favorite truffle olive oil is by Truffle Brothers. Avoid buying any truffle oil that says it’s good for a ‘pizza topping’. Those olive oils tend to not have much flavor and aren’t worth the money. You want a truffle oil that packs a big flavor punch with just a small amount of oil.
You need no more than a 1-2 teaspoons drizzled onto your soup before serving. You can find mini bottles of the oil and most speciality markets, such as Whole Foods, Bristal Farms, Pavilions and so on.Print
Five ingredient creamy truffle cauliflower soup. Plant based and dairy free. A great dinner party recipe whether your friends are vegan, paleo, keto or whole30.
- 2 tablespoons olive oil
- 1 medium brown onion, sliced
- 2 1/4 cups sliced almonds, reserving ¼ c for garnish
- 1 large cauliflower, trimmed, cut
- 4 sticks of celery, chopped
- 3–5 T leaves from fresh thyme sprigs, about 20 sprigs
- 8 cups Water
- 3 t Sea Salt, and more to taste
- Truffle olive oil to garnish
1. Place oil in a soup pot on medium-low heat. Add onion and cook until softened and translucent, about 10 minutes. Stirring occasionally and adjust the heat as needed so onions do not brown.
2. Add celery and cauliflower to onions and stir to combine. Add water and bring to a gentle boil. Turn down to a simmer, and add 2 cups of almonds, 2 teaspoon of salt and thyme. Simmer until cauliflower is tender and almonds are soft, about 20-25 minutes. When done, add remaining thyme and sea salt. Stir.
3. Puree in batches in blender or with a hand immersion blender, adding salt and additional fresh thyme to taste. Pour into bowls. Garnish each serving with a small drizzle of truffle oil and reserved toasted almonds.
Stores in fridge for up to 5 days. Freezes well.
Keywords: soup, vegan, vegetarian, plant based, cauliflower, truffle
ABOUT THE AUTHOR
Whitney Aronoff is a Natural Foods Chef based in Laguna Beach, California. She graduated from Southern Methodist University with a degree in Communications, and went on to culinary school at The Natural Gourmet Institute in New York. She works as a personal chef and teaches cooking classes, with a focus on healthy, whole foods cooking. You can follow her food and travel adventures on Instagram at @WhitneyAronoff or on her website www.WhitneyAronoff.com.