Creamy truffle cauliflower soup - dairy free, gluten free, vegan

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Recovery from a disc injury can be a roller-coaster ride of good days and bad days. After an optimistic fortnight of steady improvement, I was faced with a horrid day of crippling pain and depression. I forced myself through the morning’s torture in the hope that it would ease as the day progressed but the short drive to work was enough to push me over the edge. I am normally an energetic and bubbly person and I hate that I’m reduced to a crumpled heap on the floor of our staff room. To add to the pain, I feel racked with the guilt of leaving my colleagues with all my work for the afternoon. I battled through a couple of consults before pathetically limping back to my car for the dreaded drive home. Pain has a way of warping your perspective on life and I can sense how short tempered and grumpy I am but with every moment hurting I cannot stop myself.

Upon arriving home I drugged and heat-packed the hell out of that wretched spine of mine before laying back in bed with a glass wine in hand. Before long I was smothered in cats and started to appreciate that tommorow would be a brand new day. With new-found gratitude I reminded myself to be thankful I still have many wonderful things in my life; I have my sanity, my internal health, a loving husband and two of the most handsome cats in the world.

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One of my treasured winter creature comforts in Perth is our locally grown fresh black truffles. I go absolutely bonkers for these little black fungi and our winter is filled with back to back truffle dinner events. This season has already kicked off and yet I’m in no good shape to sit down for a lazy degustation. So, in an act of kindness the Boy suggested that instead of going to the truffle, get the truffle brought to me. My first creation of the season is this luscious creamy truffle cauliflower soup. This is a vegan cauliflower soup that is also gluten free and dairy free, and rich in flavour and umami deliciousness.

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Creamy truffle cauliflower soup
Author: 
Recipe type: Dairy free, gluten free, vegan, fructose friendly
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 1 clove garlic
  • 30 grams Nuttelex or preferred dairy free, vegan spread
  • 1 tablespoon vegetable stock concentrate (from Thermomix EDC, if you are not using a Thermomix, use 1 stock cube. Ensure it is onion and gluten free)
  • 40 grams fresh shiitake mushrooms
  • 40 grams raw blanched almonds, soaked for 1-2 hours and drained
  • 250 grams cauliflower, roughly chopped
  • 200 grams potato, roughly chopped
  • 1 tablespoon savoury yeast
  • 600 grams filtered water, room temperature
  • 10-20 grams of fresh black truffle, depending on preference
  • salt and pepper to taste
For garnishing:
  • 100 grams cauliflower florets, broken into small florets
  • ½ tablespoon extra virgin olive oil
  • 1 tablespoon sliced almonds
  • 10 grams fresh black truffle
Instructions
Roasted cauliflower for garnishing
  1. Preheat oven to 200C.
  2. Toss 100 grams of small cauliflower florets in olive oil season with salt and pepper and roast in the oven for 20-25 mins until browned. Reserve for garnishing the soup
Creamy truffle cauliflower soup
  1. Place garlic clove in the mixing bowl and chop for 5 sec | Speed 5 MC. Scrape down the sides of the mixing bowl.
  2. Add 30 grams Nuttelex and saute for 2 mins | 100C | Speed 1.
  3. Add vegetable stock concentrate, potato, shiitake mushrooms, cauliflower, drained almonds, savoury yeast, water and salt and pepper to taste. Cook for 20 min | 100C | Speed 1. Put the simmer basket on top instead of the MC
  4. Blend for 1 minute | Speed 9, gradually increasing from Speed 1-9 until a smooth consistency is achieved.
  5. Shave 10-20 grams of fresh truffle into the mixing bowl ensuring to leave enough to garnish. Mix for 20 seconds | Speed 3.
  6. Serve immediately and garnish with roasted cauliflower, sliced almonds and fresh black truffle
For those without a Thermomix:
  1. Finely chop garlic clove. Saute with 30 grams Nuttelex in a medium sized saucepan on medium heat.
  2. Add vegetable stock concentrate, potato, shiitake mushrooms, cauliflower, drained almonds, savoury yeast and water and bring to the boil. Simmer for 15-20 min or until vegetables are soft . Add salt and pepper to taste.
  3. Blend using a stick blender until a smooth consistency is achieved.
  4. Shave 10-20 grams of fresh truffle into the mixing bowl ensuring to leave enough to garnish. Stir to mix through
  5. Serve immediately and garnish with roasted cauliflower, sliced almonds and fresh black truffle

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7 Thoughts on “Creamy truffle cauliflower soup - dairy free, gluten free, vegan

    • Oh yes, we go a little over the top in truffle season and I have a tendency to add it to anything I possibly can!

    • I love the challenge of making a dish dairy free yet creamy. Not meaning to sound full of myself but this time I was so chuffed that I pulled it off successfully!

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