Ingredients
Scale
- 1 head cauliflower, core removed and cut into florets
- 4 cups vegetable broth
- 4 carrots, cut into large dice
- 1 head broccoli, cut into bite-sized pieces
- 1 head roasted garlic
- 1 Tbsp fresh tarragon, chopped
- 1 cup cheese (optional)
- Black truffle oil for serving
Instructions
- Bring the broth and cauliflower to a boil in a large saucepan, and cook until tender – about 10 minutes.
- With a slotted spoon, remove cauliflower to blender, carefully processing until smooth. Add a cup of water and the roasted garlic. Blend again for a few moments.
- Add the carrots to the broth and cook until tender, then add the broccoli for a couple minutes until the broccoli is bright green and still somewhat crispy.
- Pour the cauliflower purée back into the saucepan, add the tarragon, and heat through. Add cheese, if desired. Season to taste.
- Serve with a drizzle of black truffle oil, olive oil, or a little bit of fresh cream.
