1 tablespoon olive oil

1 yellow onion, roughly chopped

½ ripe cauliflower, roughly chopped

8 Jerusalem artichokes, peeled and roughly chopped

6 cups chicken stock

2 tablespoons shredded low-fat Cheddar cheese

Sea salt

Heat a large saucepan over medium heat.  When hot, add oil and onion and cook for 2 minutes or until softened.  Add cauliflower and artichoke and toss well.   Add stock and bring to the boil.  Reduce heat and simmer for 30 minutes.  Remove from heat and blend or process until smooth.

To serve, ladle into bowls and sprinkle with cheese and cracked pepper.  Season to taste.