Sumptuous Cauliflower Soup

Summer

Cauliflower is an underrated veggie. Maybe it's because of its smell when raw (kinda sketchy) or because of its paleness (like Tora in the winter!). But once you spice it up and give it a little bit of TLC the taste transforms like Cinderella on a ball night. Here's a sumptuous soup that will literally melt in your mouth.

8 portions ish
35 minutes

• 1 small onion

• 2 garlic cloves

• 2 medium sized cauliflowers

• 3 parsnips

• 1 small cup oat cream

• 1 litre of water

• Cayenne pepper or chili

• Salt to taste

• A dash of rapeseed oil

• Truffle oil

• A handful of hazelnuts

• A squeeze of lemon for a bit of acidity

Start by cutting the oignons (you might want to wear googles) and the garlic and grill them with the rapeseed oil in a casserole (it should be big enough for all the soon-to-be soup). Then when they've become golden colored and start to smell real good (if you like oignon smell that is), add the cauliflower and parsnips (that you've obviously cut before) and let them fry for a bit. This will give your soup more taste in the end! Then pour the water into it  and boil for around 20 minutes.  Mix the goodness until it gets the texture you want, we opted for a creamy version since we find it less boring to eat. Add the salt to taste and cayenne pepper and oat cream while mixing too. When you've reached your wished level of sumptiousity (yeah that's not a real word, we know), leave it on the stove for a bit on low heat. Then grill the hazelnuts slightly in a pan and chop them in smaller pieces. Finally, put the soup in bowls and drizzle a little truffle oil on top along with the nuts and voilà!

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