SLURP RECIPE
Cauliflower Truffle Soup
30mins
easy
Servings: 2
Ingredients
- 1 whole head cauliflower, cut into bite sized florets
- 1 peeled clove garlic
- 1 onion, peeled and cut into chunks
- 1 cup of filtered water
- ¼ tsp mustard powder
- 1 drizzle of truffle oil
- 324g (1 pouch) Borough Broth Co. Free-Range Organic Duck Bone Broth
Instructions
- Roast the cauliflower, garlic and onions in the oven on 230C/Gas 8 until cooked and golden (about 20 minutes).
- Mix the roasted cauliflower, onion and garlic in a blender with the duck broth and the cup of filtered water to thin. You can also add a ¼ tsp of mustard powder for an extra kick.
- Once blended, transfer contents into a pan and gently heat through before serving.
- Serve up into bowls with a drizzle of truffle oil. Enjoy with a nice crusty loaf of sourdough.