Creamy Cauliflower Soup with Coriander and Black Cumin
· 4 servings
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.
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.
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.