1 whole cauliflower
½ litre vegetable stock
Cut the cauliflower into small pieces and put them on a baking tray with baking paper to prevent sticking.
Cut the onion and the carrot into smaller pieces and add them to the cauliflower. Add ½ of the vegetable stock (either store-bought or homemade by simmering peels, cuts and leftovers with new vegetables in water for 3-4 hours, then straining.)
Put the tray in a preheated oven to 150ºC for 45 minutes until the vegetables are cooked.
When finished, add all vegetables to your food processor or blender and blend or 4-5 minutes adding 1 or 2 tsp of truffle oil. Top with toasted seeds to give your soup some extra crunchiness and nutrients.