Rich, decadent Truffle EVOO gives an earthiness to this soup that marries perfectly with the cauliflower. A simple and delicious winter meal.

Ingredients

1 whole cauliflower

1 bay leaf

1L chicken or vegetable stock

5 sprigs of thyme

1 cup cream

4 tbsp Pukara Estate Truffle Olive Oil, plus extra for serving

1 brown onion, roughly chopped

1 leek, roughly chopped

3 cloves garlic, roughly chopped

1 medium potato, quartered

1 tbsp butter

Pinch of nutmeg

Chopped parsley or chives for serving

Method

Preheat oven to 200°C.

Slice the cauliflower florets into smaller pieces, place in a large roasting tin, and coat with 3 tablespoons of Truffle EVOO. Sprinkle with chopped thyme leaves, season, and roast for 25 minutes or until just turning golden.

Meanwhile, in a large soup pot, place the remaining Truffle EVOO and butter, and heat gently. Add the chopped leek, onion, and garlic. Fry until soft, then add the potato and cook for a further 5 minutes, stirring occasionally.

Add stock and bay leaf, and simmer gently. Add the roasted cauliflower and continue simmering for a further 20 minutes.

Remove the bay leaf and use a stick blender to blend until smooth. Be careful, as it may splash. Add the cream, nutmeg, season to taste, and simmer for a further 5 minutes.

Serve into bowls, top with chopped herbs, and drizzle with extra Truffle EVOO. For extra flavor, finish with a sprinkle of Oak Smoked Salt Flakes.