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Before you jump to Cauliflower soup with raspberry sauce and truffle oil 🤤 recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.
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A massive amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.
From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is not that hard. It’s related to being sensible, most of the time.
We hope you got benefit from reading it, now let’s go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. You can cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Get 300 g cauliflower
- Use 10 mushrooms
- Use 1 white part of leek
- Use to taste Nutmeg
- Prepare to taste Salt and pepper
- You need 50 g Raspberry
- Take to taste Balsamic sauce
- Take to taste Honey
- Provide to taste Truffle oil for serving
- Use 60 g Cashew (soaked in cold water for at least 4 hours)
- Get 1 tbsp Your favorite oil (could be olive and even butter)
- Get to taste Pine nuts (for serving)
Steps to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- In a small pot heat oil and then sauté around 3 minutes leek cut into rings. Then add sliced mushrooms and sauté 3 more minutes.
- Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
- Put soup in blender and blend until smooth. Add cashews and blend again. Add your favorite oil and blend one last time. Put salt, pepper on your taste.
- For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
- Toast pine nuts on the pan without oil.
- Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil.
For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Serve with crusty bread and butter. Check the stock you use is gluten-free. Truffled Cauliflower Soup: To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving. This seriously might become one of your new favorite recipes.
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