Creamy Roasted Cauliflower Soup with Truffle Oil

A creamy cauliflower soup topped with truffle oil and herby croutons


150g FAGE Total, 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 

  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 FAGE Total 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. Spoon the soup into bowls, and scatter over the herbs crumbs and a dollop of yoghurt.