1-2 Jerusalem Artichokes (scrubbed - you don't need to peel)
1 teaspoon Low fat creme fraiche
2-3 shots 1 cal olive oil spray
2 sticks Celery
1/2 head Cauliflower (plus all the decent green leaves)
1.5l Chicken stock (freish or made up with a stock cube or powder - vegetarians should obviously use vegetable stock!)
Chop the onion, celery and the leaves and stem of the cauliflower finely
Spray a heavy based pan with 1cal or use a little oil or butter, then sweat the chopped vegetables over a low heat for about 10 minutes till they are soft and just start to caramelise
Chop the artichokes into 1cm bits and break up the cauliflower into small florets
Pour the stock into the pan and bring to the boil. Add in the artichoke and cauliflower and reduce to a gentle simmer.
Cook for about 15 minutes, stirring occasionally, till the cauliflower and artichoke is soft
Zap the mixture in a blender or with a stick mixer till smooth
Serve with low fat creme fraiche or a garnish of your choice (I like this soup with truffle oil too!)
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