top of page
Winter Soup  Serves 8-10


2 onions, peeled and quartered

1 celeriac, peeled and cubed

1 head of cauliflower, roughly chopped

1 clove garlic, peeled

350g Jerusalem artichokes, roughly chopped

1 litre of boiling water 

Vegetable stock

1 tbsp olive oil

Basil oil/truffle oil (optional)


  • Heat the oil in a large saucepan.

  • Add the onions and sweat for 2 minutes.

  • Add the rest of the vegetables and fry for a few minutes.

  • Add the water and about 2 tbsp of the vegetable stock.

  • Bring to the boil. Turn the heat down and let it boil slowly until all the vegetables are soft. Should take no more than 15-20 minutes.

  • Turn off the heat and blitz till smooth.

  • Ladle into a bowl and drizzle with the flavoured oil.

Jerusalem artichokes are divine but are also known as Jerusalem fartichokes for good reason!

bottom of page