1. Scrub and cube the Jerusalem artichokes (leave the skin on)

2. Scrub and cube the potato (leave the skin on)

3. Peel and chop the onion

4. Peel and chop the garlic finely or mash using a pestle and mortar

5. In a large heavy based saucepan, heat the coconut oil over a low heat

6. Add all the vegetables and garlic

7. Coat in the oil and sweat gently till fairly soft (about 10mins)

8. Add the stock

9. Add pepper to taste

10. Add the caraway seeds

11. 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)

12. Take off the heat, leave to cool slightly

13. Liquidise in a food processor or blitz with a hand blender

14. If the Soup is to thick, thin with warm water until desired consistency

15. Reheat gently to warm

16. Serve in bowls garnished with parsley

Photo source: pixabay