A wonderfully warming winter soup, perfect for those cold nights



In a large saucepan, fry off the onion and garlic in the olive oil until translucent.

Add the water, cauliflower florets, nutmeg and salt and bring to the boil. Allow to cook for 30-40 minutes, or until the cauliflower is soft and falling apart.

Blitz the soup in a blender for 2 minutes to ensure completely smooth. Add the butter and truffle crème and blitz again.

Serve straight away with freshly shaved balck garlic to garnish.

This article was published on Friday 19 June, 2020.
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