Creamy Cauliflower Soup with Black Truffle Oil

by Marisa Ford
Vegetarian recipesGluten-free recipes
  • 30 Minutes
  • Medium


  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 ½ cups yellow onion, diced
  • ¼ teaspoon plus 1 teaspoon sea salt
  • ½ cup dry white wine
  • 1 large cauliflower head, cored and chopped
  • 4 cups vegetable broth + 3 cups water
  • 1 cup raw cashews
  • 2 teaspoons fresh lemon juice
  • Delicious & Sons Black Truffle Oil Add to cart

chopped chives, thyme, and microgreens, to serve


  1. Heat olive oil in a large pot over medium heat. Add garlic and onion and season with ¼ teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
  2. Add wine and cook until liquid is mostly absorbed, about 3 minutes. Add the cauliflower and sauté for one minute.
  3. Next, add the vegetable broth along with 3 cups of water. Increase the heat to high and bring to a boil. Reduce heat, and simmer for about 20-30 minutes, or until the cauliflower is tender.
  4. Remove pot from heat and stir in the cashews and lemon juice.
  5. Working in batches, pour the soup into a blender and puree on high speed until very smooth.
  6. Return the soup to the pot and reheat over low heat. Taste and season with 1 teaspoon salt and freshly ground pepper.
  7. Serve soup with a drizzle of Black Truffle Oil, chives, thyme, and microgreens.




Creamy Cauliflower Soup with Black Truffle Oil — Delicious & Sons

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