At a glance
You're looking at a quick and creamy cauliflower soup that comes together in around 40 minutes. The main steps involve breaking down the cauliflower, blending it smooth with cream and truffle oil, then finishing with crispy croutons, fresh coriander, and black cumin seeds for a fancy touch that everyone in the family will enjoy.
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Break the cauliflower into florets
Break the cauliflower into pieces. Keep the young inner leaves too, as you can use them as well. Cut the thick stalk into chunks.
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Boil and blend
Cook in salted water until tender. Blend the cooked cauliflower until smooth with a stick blender. Add the cream and a few drops of truffle oil, then blend again.
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Serving
Cut toast bread into small cubes and bake on a tray in the oven until nicely crisp. Chop the fresh coriander. Serve the soup with the croutons, coriander and a sprinkle of black cumin seeds.
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