Soups & Salads

Truffle Cauliflower Soup

Truffle Cauliflower Soup

Soups always give this warm and comforting feeling to my palate, and winters turn out to be just yet another reason to experiment!

This extremely low in calories Cauliflower soup with a hint of my favorite Truffle gently drizzled over its creamy texture is simply so elegant and delicious! I knew I had to try this one from the moment Chef Amit Pamnani introduced us to this heavenly concoction built using the humble Cauliflower.

A thick soup by design, this one is a meal in itself and pairs well with a wide selection of breads for the carb lovers! An alternate way is to serve in smaller portions (say Shot Glasses) as an appetizer which was a huge hit at one of my recent dinners!

While this is an apt season to enjoy this soup, the ubiquitous Cauliflower being available throughout the year makes life easier!

Do share your feedback!!!

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Course Soup
Servings 3-4 persons
Preparation Time 5 minutes
Cook time 15 – 20 minutes

Ingredients for the Truffle Cauliflower Soup

(1tbsp=15ml, 1 cup=200ml)

200 gms Cauliflower florets washed and cleaned
½ Onion finely chopped
2 cups Water or veg stock
1 tbsp Butter
2 cups Milk
50 gms Amul cream
A few Thyme leaves (optional)
Salt to taste
Pepper to taste
3-4 tbsp Freshly grated parmesan cheese
1-2 tbsp Truffle oil

Instructions for the Soup

1. Heat butter in a pan. Don’t let it brown. Add in the finely chopped onion and sauté until pink.
2. Add in the cauliflower florets. (I always clean the cauliflower well and immerse it in warm water for 1-2 minutes. This cleans up the dirt as well as tiny worms if any). Add in 2 cups of water and a pinch of salt and thyme leaves. Simmer on a very low flame for 10-12 minutes.
3. Once the cauliflower florets boil and water dry up add in 1 cup of warm milk. Add in about 25 gms of cream (at room temperature to avoid curdling).  Simmer for a few minutes. Add in 3 tbsp of parmesan cheese and simmer.
4. After 5-7 minutes remove from flame and let it cool. Once cooled blend in a blender and strain the soup.
5. Bring the soup back to a boil. Add in 1 cup of warm milk and the remaining cream. Stir and simmer for a few minutes.
6. After a boil remove from flame and serve in soup bowls or cups. Drizzle truffle oil and garnish with leftover parmesan cheese. Season with salt and freshly grated pepper.


  1. Please simmer this soup on a low flame only so as to infuse the flavors well.
  2. Do not let the milk and cream curdle. Ensure the two items are added at room temperature and not straight from the refrigerator.
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