The Sunchoke, more commonly known as the Jerusalem Artichoke, but after my time in Cafe Paradiso I’ve come to understand its new name. It makes sense as these little golden nuggets grow off the root of the Sunflower. I was first introduced to this soup in Ireland in which it was served with a drizzle of Truffle Oil, Sheeps Cheese Balls and some chives. It really does have a spectacular taste and the truffle oil is just a superb addition to the dish.

Its easy enough to bung a load of vegetables together and make a soup with them but this is really not a way to describe this soup. The Kale is a great asset in bringing out a remarkable flavour of the soup. I’m keeping it simple so you can appreciate its true taste

Jeruselem Artichoke’s or sunchokes? There are many different names for this vegetable but seeing as it is related to the Sunflower I think Sunchoke works quite well here.

Sunchokes hold quite a special and unique taste unlike any other vegetable I have ever tasted. It brings me back to the first time I ever tried them in Ireland and was blown away by their flavour.

This recipe is an adaptation of Pencoed Growers recipe.

This soup will be available on EthicalChefs – “Ready made meals” in Roath Market as from 8th January.

I love parsnip soup at this time of year. It’s a bit of a naughty one as it’s quite rich and creamy but we need the extra layers in winter. You can always remove the cream or use milk if you think you have enough storage for winter though.

Try this recipe on anyone who claims they don’t like parsnips. It’s so delicious I’m sure they will change their mind!

This recipe was conjured up due to the very sudden drop in temperature this month. I thought the people of Cardiff really needed somthing to knock their socks off and heat them up from the inside out, and what better than using the abundance of squash we are graced with in this country and spicing it up a little? The magic ingredient in this soup is the Smoked Paprika which can be bought from Spice of Life. It gives the soup such a hearty flavour, I’ve even had people ask if I’d been using a vegetarian stock! Come on!!!

At Riverside Market I serve this soup with a sage and walnut pesto and some Perl Las cheese, the combinations really make me proud to be using such amazing ingredients!