Cauliflower Soup with Truffle Oil

Recipe by
Simon Johnson




  • Cauliflower Soup

  • 1 head cauliflower, chop into florets, reserve some for garnish
  • 500 ml Aneto Vegetable Broth
  • 150 ml single cream
  • salt & pepper, to taste
  • Garnish

  • ½ ; cup cauliflower florets
  • Pons Green Extra Virgin Olive Oil
  • Tasman Sea Salt
  • Pons EVOO with Black Truffle condiment
  • 2-3 tbsp fresh chives, chopped


    Cauiflower Soup

  1. In a medium size pot, add cauliflower florets and cover with vegetable stock.
  2. Bring soup to boil over a gentle heat until cauliflower is soft and tender. Set aside to cool slightly.
  3. Add cream to soup and using a blender or bamix, puree soup until desired consistency is achieved. Check seasonings and adjust with salt & pepper to your taste.
  4. Ladle into bowls and garnish with roasted cauliflower florets, a generous drizzle of Truffle oil and chives to serve.
  5. Garnish

  6. Preheat oven to 180C. Place reserved cauliflower florets onto a tray lined with baking paper, drizzle florets with a little olive oil and season with salt.
  7. Roast in the oven for approximately 20 -25 mins until they begin to caramelise and turn golden brown, set aside until needed.

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