Happy holidays and new year! I took this past week off to enjoy the festivities (and eat my weight in sugar daily). And I was absolutely spoiled this year! I think my two favorite things I got for Christmas were my new Instax Mini and a 50mm lens for my DSLR! Thanks Mom and Dad. Anyway, it’s officially winter! I’ll try not to bore you guys with an onslaught of stews and root vegetables. 

1 large head of cauliflower

1 onion, chopped

2 tbs. butter

3-4 cups of vegetable broth

White truffle oil, to taste. 

In a large pot, saute onions until in butter translucent. Add chopped cauliflower and roast until it starts to brown. Add vegetable broth and bring to a boil. Cook until the cauliflower breaks with the touch of a spoon. 

Take the soup off of the heat. Using a blender, puree soup until creamy. Put back on the stove to reheat, and add salt and pepper as needed. When serving, drizzle with white truffle oil. 

TIPS: Delicious! And so easy… It took me about 30 minutes to make from start to finish, including clean up. Be careful with the amount of truffle oil you use— you only need a little bit (or else it’ll get waaay too strong). WINTER SOUPS, AHOY!