For all you vegetarian and vegan lovers, this soup is for you!
We came up with this recipe in the winter months, but this cream soup can easily be prepared hot or cold.
One of our favourite vegetables we like experimenting with is topinambur , or Jerusalem artichoke, which is not commonly heard of. This vegetable has a delicate taste when pairing with a flan or soup in this case. It has a similar texture to potatoes but a little lighter taste.
We also went all vegetarian by using oat milk as an alternative to milk or cream in making our soup creamier.
1 cup Oat milk
Salt / Pepper (to taste)
1 teaspoon Olive oil
Boil cauliflower and topinambur (Jerusalem artichoke) in salted water for 20 -25 minutes each.
Peel the topinambur once it has cooled. Smash the cauliflower and topinambur with a potato smasher, add olive oil and salt while smashing. Place in large bowl and add milk. Use a mixture to make creamy.
Place mixture in a large sauce pan and bring to a medium heat with rosemary, and pepper. Cut a few carrot shavings. Place soup in bowls, drizzle olive oil, add carrot shavings and serve hot.