This recipe first appeared in Woman’s Day.
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Ingredients
Roasted pear chips
Method
1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.
2.In a large saucepan, melt butter on medium. Sauté garlic for 1-2 minutes until tender. Add cauliflower and artichokes. Cook, stirring, for 4-5 minutes until lightly caramelised. Pour in stock and milk. Simmer on low, covered, for 20 minutes.
3.Roasted pear chips: Dust pears with icing sugar and arrange on tray. Roast for 10 minutes, turning halfway through cooking. Set aside until needed.
4.Remove soup from heat. Using a handheld stick blender, process soup until smooth. Stir parmesan and juice through. Season to taste.
5.Serve soup topped with blanched Brussels sprout leaves and roasted pear chips.