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Creamy Cauliflower Soup with Coriander and Black Cumin

·
4 servings

  1. Break the cauliflower into florets

    Break the cauliflower into pieces. Keep the young leaves from inside as well — you can use those too. Cut the thick stalk into chunks.

  2. Boil and blend

    Cook the cauliflower in salted water until tender. Blend the cooked cauliflower smooth with a stick blender. Add the cream and a few drops of truffle oil, then blend again.

  3. 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 topped with croutons, coriander and a sprinkle of black cumin seeds.

  4. You're done!

    Enjoy your meal!

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