Winter is the season of soup, isn’t it? A warm bowl of goodness on a cold day can be so comforting, especially when flavoured with one of my favourite ingredients: truffle! For this recipe, the truffle simply comes from a good drizzle of truffle oil through the soup, and then extra on top.

Roasting the cauliflower before blending the soup is a great way to enhance the flavour of the vegetable as well. I’ve used vegetable stock here, but if you wanted you could substitute for chicken stock. Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Cauliflower and Truffle Soup

Ingredients (serves 2-4)
1 large head of cauliflower
2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
2 litres vegetable stock
50ml double cream
25g parmesan, grated
2-3 tbsp truffle oil

Method
1. Preheat the oven to 180c fan. Break the cauliflower into florets and place them on a baking tray. Season with salt, pepper and drizzle over 1 tbsp of the oil. Toss to coat and roast in the oven for 20 minutes until golden.
2. Put the remaining 1 tbsp of oil in a large saucepan over a medium heat and add the diced onion with a pinch of salt and cook for 5 minutes until soft. Add the garlic, cook for one minute longer, then tip in the roasted cauliflower. Pour in the vegetable stock, cover with a lid and leave to simmer for 10-15 minutes.
3. Blitz the soup with a hand blender until smooth, then add the double cream, parmesan and 1 tbsp of the truffle oil. Stir to combine, then season with salt and pepper to taste.
4. Ladle into bowls and finish with an extra drizzle of the truffle oil. Enjoy!