Creamy Cauliflower & Truffle Olive Oil Soup

Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients.  It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet.  This delicious soup is super easy to make and will give you comfort in a cold winter day.

Preparation Time : 10 minutes 

Cooking Time : 35 minutes


1 Cauliflower, medium size, approx. 600g, chopped

1 Onion, chopped

2 Celery Stalks, chopped. Reserve the leaves for decoration

2 Garlic Cloves crushed

2 Garlic Cloves crushed

2 tbsp Vegetable Oil

4 cups Vegetable Stock

150ml Double Cream (optional)

Salt and freshly ground Black Pepper to taste

4 tbsp Truffle Olive Oil


  1. Heat the vegetable oil in a large pan over a medium heat
  2. Add the onions and the celery to the pan and cook, stirring often, until they begin to brown and caramelise, this should take around 10 minutes
  3. Stir in the garlic and the cauliflower and continue to cook for 1 minute
  4. Add the vegetable stock and bring to a boil. Reduce the heat and simmer for around 20 minutes
  5. Transfer the soup to a blender and blend until smooth
  6. Return the soup to the pan and add the double cream for a thicker texture
  7. Season with salt and freshly ground pepper
  8. Serve, topped with a dash of truffle olive oil, a sprinkle of salt and/or pepper and decorate with the reserved celery leaves


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