Low Sodium Salt

Cauliflower soup with truffle oil and pangrattato

Silky cauliflower and potato soup finished with truffle oil, topped with golden pangrattato and a drizzle of olive oil—elevated comfort in every spoonful.

Main course
Starters

4 Servings

Ingredients

2 white onions

1 cauliflower

2 potatoes

2 beef stock cubes

Truffle oil

Stale bread or panko

2 garlic cloves

Olive oil

Pepper (JOZO whole black pepper)

Salt (JOZO low sodium fine)

Instructions

Rinse the cauliflower under running water. Remove the leaves and cut the cauliflower into equal-sized florets.

Peel and finely chop the onions. Peel and dice the potatoes. Add a bit of olive oil to a soup pot and sauté the onions with a pinch of salt.

Add the cauliflower and potatoes, and pour in 1.25 liters of water (or just enough to cover the vegetables). Add the beef stock cubes and bring to a boil. Let it simmer gently until everything is cooked through.

Blend the soup until smooth using an immersion blender.

Peel the garlic. In a food processor, blend the stale bread with the two cloves of garlic, some salt, and pepper until coarse crumbs form.

Add a small splash of olive oil and pulse again. Fry the mixture in a skillet over medium heat until crispy. Set aside.

Add a dash of truffle oil to the soup and blend again.

Serve the soup in a bowl with some pangrattato on top and a drizzle of olive oil to taste. Grind some black pepper over the soup to taste.

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Main course

Cauliflower soup with truffle oil and pangrattato

Ingredients

Instructions

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