What’s better than a comforting bowl of soup? What about a bowl of homemade soup with truffle oil on top? This creamy, truffle (& vegan) cauliflower soup is the soup you’ve been waiting for! Packed with nutrients and flavors, you won’t want to put this soup down.
* 3 Tablespoons EVOO (I use from Thrive Market)
* ½ Large Yellow Onion thinly sliced
* 6 Garlic Cloves Minced
* 1 Head of Cauliflower Cut into Florets
* 32 Ounces Low Sodium Chicken or Vegetable Broth (I use Whole Foods brand with no added sugar)
* 1 Sprig Fresh Rosemary
* 2 Teaspoon Salt (add 1 extra teaspoon at end if needed, to taste)
* 3 Tablespoons Nutritional Yeast (I used Bragg Live Food Products )
* ½ Freshly Squeezed Lemon
* ¼ Teaspoon Black Pepper
* ½ Teaspoon Nutmeg
* 1/8 Teaspoon Cayenne Pepper
* Fresh Parsley Chopped, For Garnish
* Truffle Oil (I use The Truffleist )
Preheat the oven to bake 425F.
Line baking sheet with parchment paper.
Using a clean cutting board, cut the cauliflower head into small florets and put into a small bowl.
Slowly drizzly 1 ½ tablespoons of EVOO and 1 teaspoon of salt to the cauliflower florets.
Place onto parchment paper and bake at 425 for 25 – 30 min, until florets are fork tender and browning.
Once the cauliflower has 5 – 7 min left, grab a medium pot and pour the rest of the EVOO into it and warm over medium heat for 1 min.
Using a clean cutting board, cut the yellow onion in half. Wrap half and put into the fridge and thinly slice the other half of the onion.
Add the thinly sliced onions and 1 teaspoon of salt to the warm pot and sauté́ for 5 – 7 minutes.
Using the 6 garlic cloves, place them on a cutting board and begin mincing very small.
Add garlic to the pot sauté́ for 30 seconds to 1 minute, until fragrant but stirring frequently.
Cut the 1 sprig of fresh rosemary and add to the pot, along with the chicken/vegetable broth and roasted cauliflower.
Increase heat to medium high until the mixture reaches a hard simmer. Reduce the heat to low so the soup is now gently simmering.
On low heat, gently stir the soup so the flavors all begin to marry together for about 15 minutes. If you’d like the soup to not be as chunky, add 1 cup of filtered water.
*optional: use an immersion blender in pot to smooth out the soup, otherwise keep stirring.
After 15 minutes, add nutritional yeast, lemon juice, black pepper, nutmeg, and cayenne.
Make sure to taste for seasoning and add additional salt, if necessary. I end up adding another 1 teaspoon.
Pour soup into bowl & garnish with parsley and truffle oil to taste.
Grab a spoon, a fuzzy blanket, cuddle up on the couch and enjoy!