Creamy Jerusalem Artichoke Soup
Jerusalem artichokes are one of the great treats of the winter vegetable garden, available from November to March. This recipe combines jerusalem artichokes with the humble potato, and the result is a delicious, creamy Soup. Garnish with ground black pepper to spice things up!
Ingredients
Instructions
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1. Scrub and cube the jerusalem artichokes and the potatoes, leaving the skin on
2. Peel and chop the onion and garlic
3. In a large heavy based saucepan, heat the coconut oil over a low heat
4. Add all the vegetables and garlic
5. Coat in the oil and sweat gently till fairly soft (about 10mins)
6. Add the stock, pepper to taste and the caraway seeds.
7. Bring to the boil and then simmer on a low heat until the vegetables are completely soft (can be mashed with a fork against the side of the pan)
8. Liquidise in a food processor or blitz with a hand blender
9. If the Soup is to thick , thin with warm water until desired consistency
10. Serve in bowls garnished with parsley
Photo credit: Simon Lambert
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