Lifestyle Blog

Cauliflower Soup with Truffle Oil

Entrées, General Health, Healthy Eating, Soups and Salads

We love to see our guests’ faces at the Wellness Kitchen when they first taste a rich, puréed vegetable soup. The velvety texture and wonderful subtlety of flavor makes eating vegetables so easy!


  • 1 Tbsp. olive oil 
  • 1 Tbsp. garlic 
  • ½ onion, chopped 
  • 2 stalks celery, chopped 
  • 1 small fennel bulb, chopped 
  • 6 cups cauliflower florets (3 lbs.) 
  • 1 qt. reduced sodium, organic vegetable broth 
  • Sea salt 
  • Freshly ground black pepper 
  • 4 tsp. truffle oil 


  • Heat olive oil in large soup pot.  
  • Add garlic, onion, celery and fennel; sauté until tender, about 4-5 minutes.  
  • Add cauliflower and broth.  Bring to a boil, cover, and simmer for 15 minutes until cauliflower is very tender.
  • Puree soup in batches in blender or use immersion blender.   Return to soup pot.  
  • Season to taste with sea salt and pepper.
  • Serve in soup bowls, drizzle each bowl with ½ tsp. truffle oil.