A simple, delicious, healthy weeknight cauliflower soup recipe finished with a thread of white truffle oil and creamy goat’s cheese. Made from an impossibly short list of ingredients my Silky Cauliflower and Garlic Soup is a new favourite – velvety, earthy and soul-satisfying, all in one bowl.
1 head of cauliflower
2 cloves garlic 2 leeks
½ tsp sea salt
¼ tsp pepper
1 cup organic chicken or vegetable stock, or water
Good quality goat’s cheese
Baby basil leaves, for garnish
White truffle oil
Preheat oven to 180C
Trim the leaves from the cauliflower and then cut the cauliflower into medium sized florets. Place on a baking tray. Bash the cloves of garlic with the flat side of a knife and place on the baking tray with the cauliflower.
Chop the leek into medium sized chunks (white part of the leek only) and wash well under running water to remove any dirt. Drizzle with olive oil, salt and pepper. Roast in the oven for approx. 20-25 minutes until cauliflower is very soft. Remove from oven and place in a food processor.
Turn the processor on and add enough water or stock until the soup mixture is at a smooth and creamy consistency. Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it. Ladle unto warm bowls, serve topped baby basil, a sprinkling of goat’s cheese and a drizzle of truffle oil.