Roasted Cauliflower Soup
This soup is simple to make, yet incredibly rich in flavour. Roasted cauliflower creates depth and sweetness, while a drizzle of white truffle oil adds a decadent finish. Perfect for a chilly day.
Serves: 4–6
Ingredients
- 2 heads of cauliflower
- 3 tbsps Della Terra Butter Olive Oil, divided
- Himalayan salt
- 2 leeks, thoroughly cleaned and thinly sliced
- 2 cloves garlic, crushed
- 1 litre vegetable (or chicken) stock
- 500 ml cream
- Della Terra White Truffle Oil, for serving
- Crispy bacon lardons (optional)
Directions
Preheat oven to 350°F.
Remove the florets from the cauliflower and spread them on a baking sheet. Drizzle with 2 tablespoons of Della Terra Butter Olive Oil and season generously with salt.
Roast for 30 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.
In a stock pot, cook the leeks in the remaining tablespoon of Della Terra Butter Olive Oil until softened.
Add half of the roasted cauliflower, the stock, and the cream. Simmer gently for 10 minutes.
Using an immersion blender, blend the soup directly in the stock pot until smooth.
Break up the remaining cauliflower florets into small pieces and stir them into the soup.
Season with salt and pepper to taste.
Serve in individual bowls with a drizzle of Della Terra White Truffle Oil, crispy bacon lardons if using, and fresh crusty bread.