Creamy cauliflower & artichoke soup

30 minutes

2-4

Creamy cauliflower & artichoke soup

Overview

I discovered this recipe in the weekend magazine from the Daily Mail and thought it would be a good way of introducing a new vegetable to my family – the Jerusalem artichoke. Cauliflowers are a staple ingredient in my fridge, but I have to admit, I’d never knowingly eaten a Jerusalem artichoke, and wouldn’t know what to do with it if I bought one! The cooking time is only 15-20 minutes with another 10 minutes for preparing the veg. Serve with slices of sourdough or rye bread if you’re really hungry.

Ingredients

  • 1 tbsp olive oil

  • 1 onion, chopped finely

  • 3 garlic cloves, roughly chopped

  • ½ tsp ground turmeric  or 1 tsp fresh grated turmeric root

  • ½ tsp grated fresh ginger

  • 1 large cauliflower

  • 150g Jerusalem artichoke peeled and chopped into chunks

  • 400ml coconut milk (tinned)

  • 500ml vegetable stock

  • 2 tsp tamari / soy sauce

  • Freshly ground black pepper/ salt

  • Handful of fresh coriander leaves, chopped

Instructions

  1. Gently heat the oil in a frying pan and add chopped onions. Gently fry until onions are softened and clear but not browned

  2. Add turmeric and garlic and stir for 1 minute

  3. Add chopped cauliflower and artichoke and stir to combine

  4. Add coconut milk, vegetable stock and tamari or soy sauce. Bring to boil, turn down and simmer for 20 minutes

  5. Season with salt and pepper to taste

  6. Blend until smooth.

  7. Serve with chopped coriander.

Ingredients

  • 1 tbsp olive oil

  • 1 onion, chopped finely

  • 3 garlic cloves, roughly chopped

  • ½ tsp ground turmeric  or 1 tsp fresh grated turmeric root

  • ½ tsp grated fresh ginger

  • 1 large cauliflower

  • 150g Jerusalem artichoke peeled and chopped into chunks

  • 400ml coconut milk (tinned)

  • 500ml vegetable stock

  • 2 tsp tamari / soy sauce

  • Freshly ground black pepper/ salt

  • Handful of fresh coriander leaves, chopped

Nutrition notes

Cauliflower is a nutritious vegetable from the brassica family. It’s rich in Vitamins B1, B2, C and a good source of calcium, magnesium, phosphorus, potassium and sulphur. It can be eaten raw or cooked, but if you have problems with digestion, eating raw may cause bloating and/or excess wind.

Jerusalem artichokes are a high carbohydrate root vegetable from the sunflower family and are often eaten instead of potatoes. They’re high in inulin – pre biotic which helps feed the good bacteria in our guts and it’s high in fibre – helpful for constipation. It has a small amount of vitamins A, C and E with good amount of potassium, iron and copper.

Vegan, vegetarian, gluten free (if using tamari instead of soy sauce), dairy free, nut free.