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Vanessa Lewis
Ingredients
| 2 Tbsp | Extra virgin olive oil |
| 1 medium | Onion, finely chopped |
| 1 | Cauliflower, including the stalk, chopped (Main) |
| 3 cups | Vegetable stock |
| ½ cup | Cream |
| 1 pinch | Pink sea salt flakes, and freshly ground pepper |
| 1 drizzle | Truffle oil |
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Directions
- Using a large pot on moderate heat, add the extra virgin olive oil and gently cook the onion until translucent. Reduce the heat and add the chopped cauliflower and vegetable stock.
- Simmer for approximately 10 minutes, stirring occasionally, until the cauliflower is soft.
- Allow to cool a little, then add to a blender and blend until smooth.
- Before serving, bring soup back up to just boiling and stir in cream. Add salt and pepper to taste.
- Serve in soup bowls with a drizzle of truffle oil.
Also try Simon's
Indian spiced cheese scones
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