Cauliflower, Truffle & Mascarpone Soup

Makes 4-6 Servings
Prep time: 5 mins
Cooking time: 30 mins

There's nothing like a bowl of soothing, creamy soup to set you right in the middle of winter – especially when teamed with our Pams Finest Mascarpone and Black Truffle Cream pasta sauce. The combination of truffle and mascarpone transform a normal soup into something extraordinary. Serve with some buttery, toasted Pams bread and topped with fried cauliflower.


  1. Heat a large saucepan and fry the onion & potato in olive oil until onions are soft and fragrant. Around 5-10 minutes.
  2. Add the garlic, cauliflower and chicken stock, cover and simmer on a medium high heat for 15 minutes.
  3. Use a stick blender to puree the soup, season with salt and pepper, then stir through the mascarpone truffle sauce.


  • 1 Pams Brown Onion roughly chopped
  • 3 Pams Organic Agria Potatoes roughly chopped
  • 4 cloves of garlic
  • 1/2 a cauliflower chopped into florets
  • 5 cups Pams Chicken Stock
  • 1 pottle Pams Finest Mascarpone & Black Truffle Cream Fresh Pasta Sauce