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.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Cauliflower and Jerusalem artichoke soup
  • 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
  • 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.

More From Women's Weekly Food