Jerusalem Artichoke Soup
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Cook time: 
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Serves: 8
 
Ingredients
  • 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
Instructions
  1. Add oil to a heavy based saucepan and heat over medium heat
  2. Add onion and garlic & cook until soft and translucent
  3. Add Jerusalem artichoke and potatoes and stir through
  4. Add stock
  5. Bring to boil
  6. Reduce heat and simmer for 20-30 minutes until artichokes and potatoes are cooked through.
  7. Turn off heat and use a stick mixer (emersion blender) to remove all of the lumps & mix until smooth and thick
  8. 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
  9. 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/