Recipe: cauliflower, jerusalem artichoke and truffle soup

With the metaphoric changing of the leaves and the darkening of the skies comes a time in Western Australia that holds a special place in the hearts of the food obsessed. Winter isn't just a time for comfort food, for warm rich stews, big hunks of meat and of course, beautiful velvety soups, but beyond that it also signals truffle time. Yes, those black little nuggets of culinary gold can bring the strongest of people to their knees in rapture, or perhaps reverence.

Last weekend I went down to gorgeous south-west Manjimup with my friends and fellow bloggers Laura and Ai-Ling for Truffle Kerfuffle. It was a wonderful trip away, indulging in food and drink, connecting with chefs and the local produce. To hear stories from the farmers and to see south west ingredients showcased in such an organic and natural manner. 

When we were driving back home we stopped by a little shop called Newwies, with all of us stocking up on fresh fruit and vegetables at half the cost of what you'd pay in Perth! And so fresh you could practically smell the earth on the flesh. It was here we all couldn't help but purchase some jerusalem artichoke and cauliflower amongst other items - the idea of soup was just too tempting an accompaniment for the fresh truffles we'd brought home with us.

I was excited to set about in the kitchen preparing this. There's so many ways to tackle a soup like this - do you roast the vegetables first and then cook them down in a soup? Yes - usually this is my approach. But I wanted to try the flavour if I took a simpler approach - and so this recipe evolved. It turned out beautiful - creamy and rich. The pungent earthiness of the truffles lends itself so well to the robust artichoke flavour, and the slight sweetness of the cauliflower. This is the kind of soup that is decadent and rich, without being overcomplicated.

If you decide to make it, I highly recommend you get veggies as fresh as possible - it's a must for something like this that relies so heavily on the natural flavours of the produce. And more than anything, I hope you enjoy it - and it warms you from your heart to your toes in these chillier months.