Name: Cauliflower Velouté with Orange and Thyme - Truffle Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 800 g Cauliflower; 200 ml Coconut milk; 1 piece Orange; 150 ml Crème fraîche; 500 ml Vegetable broth; 5 g Fresh thyme; 10 g Black truffle; 30 ml Hazelnut oil; 5 g Salt; 3 g Pepper; 30 g Butter

Temps

40 min

Difficulté

moyen

Ingrédients

11

Budget

~18-28 €

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Valeurs nutritionnelles

65

Score santé

Bon · /100

280 kcal

par portion

18 gProtéines

11 gLipides

28 gGlucides

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4pers.

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Etapes

1
Cut the cauliflower into small florets. Melt the butter in a pot.
5 min
2
Add the cauliflower and thyme, sauté for 5 minutes. Pour in the broth and coconut milk.
5 min
3
Simmer for 15 minutes until the cauliflower is tender.
15 min
4
Blend the soup with an immersion blender until perfectly smooth and creamy.
5 min
5
Stir in the crème fraîche. Season with salt, pepper, and orange zest.
2 min
6
Pour into bowls, add a drizzle of hazelnut oil and fresh truffle shavings.
3 min