Creamy roasted cauliflower soup with truffle oil

Creamy roasted cauliflower soup with truffle oil


  1. Heat the oven to 200°C / Gas Mark 6. Line a baking tray with baking paper, add the cauliflower and onion and toss with half the oil. Roast for 30-40 minutes until golden and tender.
  2. Bring the wine and bay leaf to the boil and boil for a few minutes until reduced by half. Add the stock and cooked cauliflower and onion. Season and simmer for 5 minutes.
  3. Remove from the heat and discard the bay leaf. Add pecorino and Greek yoghurt and blend with a stick blender until smooth.
  4. Meanwhile, toss the bread, parsley and nuts with the remaining oil on a lined baking tray. Roast for 5 minutes until golden.
  5. Spoon the soup into bowls, and scatter over the herbs crumbs and a dollop of Greek yoghurt.

Recipe from TOTAL Greek Yoghurt.

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Use any leftover cauliflower from the Sunday roast with this tasty soup


150g Greek Yoghurt, plus extra to serve
1 cauliflower, leaves removed, broken
into small florets, stem sliced
1 onion, sliced
2 tbsp truffle infused olive oil
100ml white wine
1 bay leaf
750ml hot vegetable stock
40g finely grated Pecorino or Parmesan
50g bread, torn into 2cm chunks
Handful parsley leaves
30g pecan or walnut pieces


Time: 10 minutes
Serves: 6
Nutrition: n/a