Recipe of Award-winning Cauliflower soup with raspberry sauce and truffle oil 🤤

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Before you jump to Cauliflower soup with raspberry sauce and truffle oil 🤤 recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

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A large amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.

From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is definitely something we can all perform, without difficulty. Typically, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let's go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. To cook cauliflower soup with raspberry sauce and truffle oil 🤤 you only need 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:

1. Get 300 g of cauliflower.
2. Get 10 of mushrooms.
3. Provide 1 of white part of leek.
4. You need to taste of Nutmeg.
5. Use to taste of Salt and pepper.
6. Provide 50 g of Raspberry.
7. Take to taste of Balsamic sauce.
8. Provide to taste of Honey.
9. Prepare to taste of Truffle oil for serving.
10. Prepare 60 g of Cashew (soaked in cold water for at least 4 hours).
11. Take 1 tbsp of Your favorite oil (could be olive and even butter).
12. Provide to taste of Pine nuts (for serving).

Instructions to make Cauliflower soup with raspberry sauce and truffle oil 🤤:

1. In a small pot heat oil and then sauté around 3 minutes leek cut into rings. Then add sliced mushrooms and sauté 3 more minutes..
2. Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg..
3. Put soup in blender and blend until smooth. Add cashews and blend again. Add your favorite oil and blend one last time. Put salt, pepper on your taste..
4. For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend..
5. Toast pine nuts on the pan without oil..
6. Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil..

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