Give a decadent spin to an already delicious recipe by adding white truffle oil to a silky smooth soup made from curried cauliflower, onion, milk, cream, and fresh parsley. For soaking up every last bit in the bowl, this meal comes with golden rounds of toasted sourdough.
Pam’s Cauli & Truffle Soup
Pam’s Cauli & Truffle Soup
with crispy sourdough rounds
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cauliflower Florets
- Fresh Cream
- Fresh Parsley
- Low Fat Fresh Milk
- Medium Curry Powder
- Onion
- Onions
- Sourdough Baguette
- Sourdough Baguettes
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Butter (optional)
THE BASE
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the diced onion and ½ the curry powder until golden, 4-5 minutes (shifting occasionally). Add ¾ of the cauli pieces and fry with the lid on until beginning to brown, 2-3 minutes (shifting occasionally).
ADD THE CREAMY
Once the cauli & onion mix is done, lower the heat and pour in the milk, the cream, and 100ml of water. Simmer until softened and slightly reduced, 8-10 minutes.
SILKY SMOOTH
Pour the creamy cauli mixture into a blender. Pulse until smooth and pour back into the pot. Season and stir through ½ the truffle oil. Add a splash of water if the soup is too thick. Cover and set aside.
CURRIED CAULI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining cauliflower pieces with the remaining curry powder (to taste) until lightly charred, 5-6 minutes. Remove from the pan and season.
GOLDEN SOURDOUGH
Spread butter (optional) or oil over the sourdough rounds. Return the pan to medium heat. When hot, toast the sourdough rounds until golden, 1-2 minutes per side. Warm up the soup before serving (if necessary).
SOUP’S UP!
Bowl up a hearty helping of the cauliflower soup. Pile on the curried cauli pieces and drizzle over the remaining truffle oil. Garnish with the chopped parsley. Serve the toasted sourdough rounds alongside for dipping!
Onion - 1
Medium Curry Powder - 7,5ml
Cauliflower Florets - 200g
Low Fat Fresh Milk - 100ml
Fresh Cream - 100ml
Truffle Oil - 5ml
Sourdough Baguette - 1
Fresh Parsley - 3g
THE BASE
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the diced onion and ½ the curry powder until golden, 4-5 minutes (shifting occasionally). Add ¾ of the cauli pieces and fry with the lid on until beginning to brown, 3-4 minutes (shifting occasionally).
ADD THE CREAMY
Once the cauli & onion mix is done, lower the heat and pour in the milk, the cream, and 200ml of water. Simmer until softened and slightly reduced, 8-10 minutes.
SILKY SMOOTH
Pour the creamy cauli mixture into a blender. Pulse until smooth and pour back into the pot. Season and stir through ½ the truffle oil. Add a splash of water if the soup is too thick. Cover and set aside.
CURRIED CAULI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining cauliflower pieces with the remaining curry powder (to taste) until lightly charred, 5-6 minutes. Remove from the pan and season.
GOLDEN SOURDOUGH
Spread butter (optional) or oil over the sourdough rounds. Return the pan to medium heat. When hot, toast the sourdough rounds until golden, 1-2 minutes per side. Warm up the soup before serving (if necessary).
SOUP’S UP!
Bowl up a hearty helping of the cauliflower soup. Pile on the curried cauli pieces and drizzle over the remaining truffle oil. Garnish with the chopped parsley. Serve the toasted sourdough rounds alongside for dipping!
Onion - 1
Medium Curry Powder - 15ml
Cauliflower Florets - 400g
Low Fat Fresh Milk - 200ml
Fresh Cream - 200ml
Truffle Oil - 10ml
Sourdough Baguette - 1
Fresh Parsley - 5g
THE BASE
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the diced onion and ½ the curry powder until golden, 6-7 minutes (shifting occasionally). Add ¾ of the cauli pieces and fry with the lid on until beginning to brown, 4-5 minutes (shifting occasionally).
ADD THE CREAMY
Once the cauli & onion mix is done, lower the heat and pour in the milk, the cream, and 300ml of water. Simmer until softened and slightly reduced, 10-12 minutes.
SILKY SMOOTH
Pour the creamy cauli mixture into a blender. Pulse until smooth and pour back into the pot. Season and stir through ½ the truffle oil. Add a splash of water if the soup is too thick. Cover and set aside.
CURRIED CAULI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining cauliflower pieces with the remaining curry powder (to taste) until lightly charred, 5-6 minutes. Remove from the pan and season.
GOLDEN SOURDOUGH
Spread butter (optional) or oil over the sourdough rounds. Return the pan to medium heat. When hot, toast the sourdough rounds until golden, 1-2 minutes per side. Warm up the soup before serving (if necessary).
SOUP’S UP!
Bowl up a hearty helping of the cauliflower soup. Pile on the curried cauli pieces and drizzle over the remaining truffle oil. Garnish with the chopped parsley. Serve the toasted sourdough rounds alongside for dipping!
Onions - 2
Medium Curry Powder - 22,5ml
Cauliflower Florets - 600g
Low Fat Fresh Milk - 300ml
Fresh Cream - 300ml
Truffle Oil - 15ml
Sourdough Baguettes - 2
Fresh Parsley - 8g
THE BASE
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the diced onion and ½ the curry powder until golden, 6-7 minutes (shifting occasionally). Add ¾ of the cauli pieces and fry with the lid on until beginning to brown, 4-5 minutes (shifting occasionally).
ADD THE CREAMY
Once the cauli & onion mix is done, lower the heat and pour in the milk, the cream, and 400ml of water. Simmer until softened and slightly reduced, 10-12 minutes.
SILKY SMOOTH
Pour the creamy cauli mixture into a blender. Pulse until smooth and pour back into the pot. Season and stir through ½ the truffle oil. Add a splash of water if the soup is too thick. Cover and set aside.
CURRIED CAULI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining cauliflower pieces with the remaining curry powder (to taste) until lightly charred, 5-6 minutes. Remove from the pan and season.
GOLDEN SOURDOUGH
Spread butter (optional) or oil over the sourdough rounds. Return the pan to medium heat. When hot, toast the sourdough rounds until golden, 1-2 minutes per side. Warm up the soup before serving (if necessary).
SOUP’S UP!
Bowl up a hearty helping of the cauliflower soup. Pile on the curried cauli pieces and drizzle over the remaining truffle oil. Garnish with the chopped parsley. Serve the toasted sourdough rounds alongside for dipping!
Onions - 2
Medium Curry Powder - 30ml
Cauliflower Florets - 800g
Low Fat Fresh Milk - 400ml
Fresh Cream - 400ml
Truffle Oil - 20ml
Sourdough Baguettes - 2
Fresh Parsley - 10g
Woolies Products in this dish
