Quick and Easy

Cauliflower and Jerusalem artichoke soup with roasted pear chips

Soup gets sophisticated with this stunning cauliflower and Jerusalem artichoke soup recipe. Topped with blanched Brussels sprouts and roasted pear chips, this dish is winter in a bowl
Cauliflower and Jerusalem artichoke soup
4
15M
30M
45M

This recipe first appeared in Woman’s Day.

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Ingredients

Roasted pear chips

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.
2.In a large saucepan, melt butter on medium. Sauté 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.Roasted 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 handheld stick blender, process soup until smooth. Stir parmesan and juice through. Season to taste.
5.Serve soup topped with blanched Brussels sprout leaves and roasted pear chips.

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