Name: Cauliflower and Jerusalem artichoke soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 50 gram butter; 2 clove garlic, crushed; 1 large cauliflower, chopped; 500 gram jerusalem artichokes, peeled, chopped; 1 litre vegetable stock; 2 cup milk; 1/2 cup grated parmesan; 1 tablespoon lemon juice; blanched brussel sprout leaves, to serve; Roasted pear chips; 2 beurre bosc pears, thinly sliced using a mandolin; 2 tablespoon pure icing sugar

Cauliflower and Jerusalem artichoke soup

With creamy blended cauliflower and artichokes, this all-vegetable soup dish is a tasty way to make up your five-a-day intake! Serve with sweet roasted pear chips for a bit of added crunch.

Skip to Recipe

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

50 gram butter

2 clove garlic, crushed

1 large cauliflower, chopped

500 gram jerusalem artichokes, peeled, chopped

1 litre vegetable stock

2 cup milk

1/2 cup grated parmesan

1 tablespoon lemon juice

blanched brussel sprout leaves, to serve

Roasted pear chips

2 beurre bosc pears, thinly sliced using a mandolin

2 tablespoon pure icing sugar

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.In a large saucepan, melt butter on medium. Saute garlic for 1-2 minutes until tender. Add cauliflower and artichokes, cook stirring for 4-5 minutes until lightly caramelised. Pour in stock and milk. Simmer on low, covered, for 20 minutes.

3.Meanwhile to make pear chips; dust pears with icing sugar and arrange on tray. Roast for 10 minutes, turning halfway through cooking. Set aside until needed.

4.Remove soup from heat. Using a hand-held stick blender, process soup until smooth. Stir parmesan and lemon juice through. Season to taste.

5.Serve soup topped with blanched brussels sprout leaves and roasted pear chips.

To add touch of sweetness, add a chopped pear to this soup with the cauliflower.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy