There are so many combinations to this soup that all work.  For me, the best flavours come from the cauliflower and Jerusalem artichoke, together they are a great team.  When they are in season they are magical. I make this soup for me, but love sharing it with friends. That may sound a little odd, but when you see it being made you think meh that doesn’t look super sexy, but when all the flavours are mixed together and the blender has worked its magic, there is an almost truffle flavour to the soup.  It is creamy and warming, with a roundness that we all look for in a winter soup. The recipe I use does not even need cream, as once you have used a stick blender or put it through the food processor, it turns into a beautiful creamy consistency that as you have saved a few calories, makes you feel a little smug. Or just provides the all-important mental note, that you have bagged some room for cake later! 


  • 1 glug of good olive oil
  • 1 decent sized cauliflower
  • 500 grams of Jerusalem Artichokes peeled and roughly chopped*
  • 1 large leek
  • 3 cloves of crushed garlic
  • 3 sticks of celery
  • 1 litre of good chicken or vegetable stock
  • 2 tablespoons of fresh tarragon
  • Freshly ground pepper
  • Sea salt


In a large pot (or pressure cooker) heat olive oil then add roughly chopped leek and cook until it starts to turn translucent, but doesn’t brown. Add garlic, tarragon, celery (chopped) and Jerusalem artichokes and cook for a further 5-6 minutes.

Add cauliflower florets, as well as all the stem roughly chopped and continue to saute for 10 minutes keeping the heat medium to high, but not too high as you don’t want to burn the vegetables just give them a gentle brown.

Add stock to the pot and reduce heat to simmer point for a further 10 minutes with the lid on.  If you are using a pressure cooker, bring the pressure to hissing point for 5 – 10minutes then turn off and allow the pressure cooker to sit until pressure eases off.

Once the vegetables have softened, blitz/blend liquid with a bar blender until smooth. Season to taste with a pinch of salt and freshly ground pepper. 

Serve with either a swirl of plain yoghurt or a drizzle of truffle oil or good olive oil.

Serve with crusty bread.  

Cooks Note* I use the term roughly chop a lot.  It is a little bit like my glug of oil but what it means is really don’t stress if there are chunky bits bigger than the other.  It is all going to be blended anyway so just get it in the pot and enjoy the process. Perfection should never get in the way of great taste.