Dinner ideas

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.
cauliflower soup recipe


Roasted pear chips


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.


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