Cauliflower and Jerusalem Artichoke Soup

    • Prep Time
    • 15 mins
    • Cook Time
    • 40 mins
    • Yield
    • 1 pot
    • Difficulty Level

This is a recipe for cauliflower and Jerusalem artichoke soup. This little upgrade from the creamy cauliflower soup you know and love adds another dimension of flavor. Jerusalem artichokes, or sunchokes, have a nutty flavor that is perfect for the colder months.

This soup is also great, since it is parve and can be serve with either a meat or dairy dish. The cauliflower has a natural creaminess and doesn’t need the addition of cream like some pureed soups.

I like to serve this soup garnished with some cauliflower florets and fried shallots. Enjoy!

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12 Ratings

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 leeks, thinly sliced
  • kosher salt and freshly ground pepper
  • 2 bay leaves
  • 1 head cauliflower, cut into florets
  • 1/2 lb Jerusalem artichoke, peeled and sliced
  • 3 cups chicken or vegetable stock

Instructions

  • 1. Heat olive oil in a pot over medium heat. When hot, add onion and leeks.
  • 2. Season with salt and pepper. Sauté until the onions are translucent.
  • 3. Add bay leaves, cauliflower, Jerusalem artichoke and stock and cook for 30 minutes, until the cauliflower is tender.
  • 4. Remove bay leaves, and blend with a hand blender until smooth. Season to taste. Serve!

Instructions

  • 1. Heat olive oil in a pot over medium heat. When hot, add onion and leeks.
  • 2. Season with salt and pepper. Sauté until the onions are translucent.
  • 3. Add bay leaves, cauliflower, Jerusalem artichoke and stock and cook for 30 minutes, until the cauliflower is tender.
  • 4. Remove bay leaves, and blend with a hand blender until smooth. Season to taste. Serve!

Rate this recipe

  • 12 people rated this recipe

  • Average Rating

    (2.4 / 5)


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