Dr. B’s Roasted Cauliflower, Mushroom and Garlic Soup with White Truffle Oil


  • 1 head organic cauliflower, cut into florets
  • 1 lb. mushrooms (portabella, cremini, and/or shitake), thinly sliced
  • 1 teaspoon thyme, chopped
  • 2 tsp of toasted sesame seeds, opt
  • 3 cloves garlic, I used elephant garlic
  • ½ large yellow onion
  • 3 1/2 cup organic vegetable or chicken broth
  • 3/4 cup nut milk
  • 1/2 cup grated Parmesan cheese (omit for till after the Purification)
  • 3 tbsp olive oil, divided, I used white truffle oil
  • Salt and pepper


  • Preheat the oven to 400 degrees.
  • Toss the cauliflower florets with 2 tbsp white truffle oil, salt and pepper.
  • Spread the florets in a single layer on a baking sheet lined with parchment paper.
  • Roast in the oven for 20-30 minutes until the florets are golden brown. In the meantime, continue on to the following steps.
  • In a large non-stick pan, heat 1 tbsp oil on medium heat. Add the garlic & onions and fry for a few seconds until fragrant.
  • Immediately add the mushrooms and thyme and sauté on medium heat until the water released from the mushrooms is mostly evaporated and the mushrooms themselves are tender. Pour into a crockpot.
  • Add the roasted cauliflower and vegetable or chicken broth to the crockpot and bring to a boil. Once boiling, reduce the heat and simmer for about 30 minutes, covered.
  • Season with salt and pepper to taste.
  • Using a stick immersion hand blender, puree soup in brief pulses until you reach the desired thickness and chunkiness. Note that some of the mushrooms and cauliflower in the soup should be in pieces so that the soup is “chunky” in nature and not completely smooth.
  • Add the nut milk (and Parmesan cheese when not on the Purification) and simmer on medium heat for about an additional 10 minutes.
  • Season to taste with salt and freshly ground black pepper.
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