Creamy Cauliflower Soup with Cilantro and Black Cumin Seeds
· 2 servings
Prepping the cauliflower
Break the cauliflower into florets. Keep the young inner leaves too — they can be used as well. Cut the thick stem into pieces. Put the cauliflower into salted water and boil until tender.
Blending
Blend the cooked cauliflower with a hand blender until smooth. Add the cream and a few drops of truffle oil, then blend again.
Finishing touches
Cut toast bread into small cubes and roast on a baking sheet in the oven until crispy, then chop some fresh cilantro.
Serving
Serve the soup topped with croutons, cilantro, and a sprinkle of black cumin seeds.