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Before you jump to Cauliflower soup with raspberry sauce and truffle oil 🤤 recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Eating Apples Is Good.
On TV and in magazines absolutely everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? Many men and women have lived with this viewpoint for many years, and they additionally pass this on to their children. You will even find that people in other country’s also follow this simple rule and they do not know why. In this article we are going to be taking a look at apples to see if they really are a food which will help to keep you healthy.
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To conclude, I guess an apple a day actually can keep the doctor away and now you understand why. In this post we just covered some of the benefits of eating an apple a day. If you look and ask around, you’ll come to see that the benefits can seem to be limitless. So do yourself a favor and grab some apples when you go to the grocery store. You will see that your overall health could significantly be benefited by eating apples.
We hope you got benefit from reading it, now let’s go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. You can cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Take 300 g cauliflower
- Use 10 mushrooms
- Get 1 white part of leek
- Get to taste Nutmeg
- You need to taste Salt and pepper
- Prepare 50 g Raspberry
- Prepare to taste Balsamic sauce
- Provide to taste Honey
- You need to taste Truffle oil for serving
- Provide 60 g Cashew (soaked in cold water for at least 4 hours)
- Get 1 tbsp Your favorite oil (could be olive and even butter)
- Prepare to taste Pine nuts (for serving)
Instructions to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- In a small pot heat oil and then sauté around 3 minutes leek cut into rings. Then add sliced mushrooms and sauté 3 more minutes.
- Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
- Put soup in blender and blend until smooth. Add cashews and blend again. Add your favorite oil and blend one last time. Put salt, pepper on your taste.
- For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
- Toast pine nuts on the pan without oil.
- Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil.
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