My office was so cold yesterday that I ran home and immediately started cooking soup before my fingers even had the chance to thaw out.
This soup took 20 minutes to make, it tastes great, is packed with flavor thanks to truffle oil, AND the nutrition facts are crazy. Crazy I tell you!
serves 2 (ginormous bowls of soup!)
1 T truffle oil
1 onion, chopped
2 cloves garlic
4 C vegetable broth
1/2 head cauliflower, chopped into florets
salt & pepper to taste
Heat truffle oil in a saucepan over medium heat. Add the onion and sauté for about 5 minutes. Then add garlic and sauté another 30 seconds. Add everything else. Cook for about 10 minutes until the cauliflower is soft. Puree in a blender and you’re done!
Seriously simple. Seriously satisfying. Seriously going to make this again.
If you haven’t noticed, I LOVE topping my soups with some crispy vegan sausage. I served this with some crumbled and crispified (I’m sure it’ a word) apple-sage Field Roast sausage. Nomnomnom. Can’t believe how filling this meal was!
Nutrition facts per serving:Calories: 180; Calories from Fat: 88; Total Fat: 9.8g; Saturated Fat: 1.8g; Sodium: 1547mg; Total Carbohydrates: 11.3g; Dietary Fiber: 2.8g; Sugars: 5.2g; Protein: 11.8g