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Cauliflower Soup with Truffle Infused Extra Virgin Olive Oil

Updated: Oct 12, 2023


  • 1 Large head of cauliflower, stem removed, cut into pieces.

  • 2 medium onions, diced

  • 2 sticks celery, diced

  • 3 garlic cloves, minced

  • 1.5 litres stock – chicken or vegetable

  • Salt and pepper to taste

  • 2 tbsp Great Southern Truffle Oil


  1. Sauté onion and celery over low heat till soft, then add garlic and cook 5 mins

  2. Add cauliflower and stock, simmer till perfectly cooked

  3. Blend to desired consistency – rustic or smooth, adjust seasoning and add cream if desired

  4. Finish with a drizzle of Great Southern Truffle Oil

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