Roasted Cauliflower Soup with Truffle EVOO

Rich decadent Truffle EVOO gives an earthiness to this soup that marries perfectly with the cauliflower. A simple and delicious winter meal.

1 whole cauliflower

1 bay leaf

1L chicken or vegetable stock

5 sprigs of thyme

1 cup cream

4 tbls Pukara Estate Truffle Olive Oil, plus extra for serving

1 brown onion, roughly chopped

1 leek, roughly chopped

3 cloves garlic, roughly chopped

1 medium potato, quartered

1 tbls butter

pinch of nutmeg

Chopped parsley or chives for serving


Pre-heat oven to 200C. Slice the cauliflower florets into smaller pieces, place in a large roasting tin and coat with 3 tablespoons of Truffle EVOO. Sprinkle with chopped thyme leaves, season and roast for 25 minutes or until just turning golden.

Meanwhile, in a large soup pot place the remaining truffle EVOO, butter and heat gently. Add the chopped leek, onion and garlic. Fry until soft and then add potato and cook for a further 5 minutes, stirring occasionally.

Add stock, bay leaf and simmer gently. Add cauliflower once ready and keep simmering for a further 20 minutes.

Remove bay leaf and use a stick blender to blend until it reaches a smooth consistency. Be careful, as it will splash back. Add the cream, nutmeg, season to taste and reduce for a further 5 minutes.

Serve into bowls, top with chopped herbs and a good drizzle of truffle EVOO. This soup is great finished with sprinkle of our Oak Smoked Salt Flakes!