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SOUP: White Truffle Cauliflower Soup

Main Courses

Recipe from our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition,
Integrative Health Speaker & Writer


  • 2 to 3 tablespoons Arbequina [Nov 2023] (USA)
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • sea salt
  • freshly ground pepper
  • 2 to 3 bay leaves
  • 32-ounce chicken or vegetable broth
  • 1 head cauliflower, stalks discarded and florets chopped
  • 2 to 3 tablespoons White Truffle Pure Olive Oil


  1. Heat the olive oil in a large stock pan over medium heat.  Add onions and sauté until translucent.
  2. Season onions liberally with salt, then add carrots and celery and continue to sauté for another 3 to 5 minutes.
  3. Add bay leaves, additional salt, pepper, and chicken or vegetable stock.  Cover and bring to a boil.
  4. Add cauliflower florets and reduce heat to medium-low.  Cover and allow to cook for 15 to 20 minutes, or until cauliflower is very tender.
  5. Remove pot from heat.  Using an immersion blender, puree the cauliflower until smooth and creamy.  Season with additional salt and pepper to taste.
  6. Drizzle lightly with white truffle oil, to taste.  Stir to combine, then serve immediately.