Creamy Potato-Cauliflower Soup, Vegetarian

1 tbsp unsalted butter
1⁄2 onion
1 clove garlic
1⁄2 head cauliflower
1 russet potato
1 1⁄2 cup vegetable stock
1⁄2 cup milk
1 tsp white truffle oil
1 pinch sea salt
1 pinch black pepper

1. Melt butter in a large pot over medium heat. Add onion and sauté until tender. Add garlic, cauliflower and potatoes, stirring and sautéing for 2 minutes. Add broth and cover pan, simmering and stirring occasionally until cauliflower and potatoes are tender, about 25 minutes.
2. Transfer soup to a blender in batches or use an immersion blender to puree until smooth. For completely smooth soup, strain through a fine mesh sieve. Return soup to the pot and bring to a simmer. Stir in milk and season to taste with sea salt and white pepper. To serve, pour soup in bowls and drizzle truffle oil on top. Serve hot.


Serving Size: 2 servings