Jerusalem Artichoke Soup
Author: Sheraden Robins
Prep time:
Cook time:
Total time:
Serves: 8
- 550g Jerusalem artichokes (sunchokes) peeled and sliced thinly (buy extras because you lose a lot when peeling)
- 1 onion chopped finely
- 3 garlic cloves crushed
- 2 medium potatoes peeled and chopped into cubes
- 3.5 cups of vegetable stock
- 2 tbs olive oil
- ½ tsp sea salt
- Salt and pepper to season
- Add oil to a heavy based saucepan and heat over medium heat
- Add onion and garlic & cook until soft and translucent
- Add Jerusalem artichoke and potatoes and stir through
- Add stock
- Bring to boil
- Reduce heat and simmer for 20-30 minutes until artichokes and potatoes are cooked through.
- Turn off heat and use a stick mixer (emersion blender) to remove all of the lumps & mix until smooth and thick
- If you don’t have a stick mixer, run to the shop and buy one because they are amazing!! Otherwise you can blitz in a blender or food processor
- Serve as is or with croutons or toasted almonds and a dollop of vegan sour cream
Recipe by my vegan plate at https://www.myveganplate.com/jerusalem-artichoke-soup/
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