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Cooking
Creamy Cauliflower Soup with Coriander and Black Cumin
· 2 servings
Prepare the cauliflower
Break the cauliflower into florets. Save the young leaves from the inside too, as you can use those as well. Cut the thick stem into pieces. Cook the cauliflower in salted water until tender.
Blend it smooth
Blend the cooked cauliflower with a stick blender until completely smooth. Add the cream and a few drops of truffle oil, then blend again.
Finish with toppings
Cut toast bread into small cubes and bake on a tray in the oven until crisp, then chop some fresh coriander.
Serve
Serve the soup topped with croutons, coriander and a sprinkle of black cumin seeds.