Jerusalem Artichoke & Potato Soup

Polar Vortex means more hot soup please! Comforting and cosy in about 30 minutes!




Jerusalem Artichoke Soup

Serves 6

Time Approximately 30 minutes


Ingredients

300g jerusalem artichokes

200g potatoes

1 large or 2 small onions

2 cloves garlic

2 tablespoons olive oil

500ml vegetable stock

2 tablespoons of thyme or dried herb of choice

pinch of salt & pepper (to taste)

200ml water or nondairy milk*


Method

Roughly chop artichokes & potatoes and add to steamer. Steam for 10-15 minutes until soft

Chop onions and garlic, add to a large pot with the olive oil and cook for about 4 minutes until soft

Add in steamed potatoes, artichokes, vegetable broth and herbs

Using a stick blender, or food processor blend until the soup is smooth

Add in the milk in small amounts until the soup reaches your desired consistency. I prefer this soup on the thick side, so I used just short of the 200ml

Completely optional but I topped my soup with fresh parsley, rye crisp bread croutons and white truffle oil


Pour into a big bowl and take your tip savouring each spoonful


Stay warm & happy x Danae





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About Me

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Cookie& Biscuit was founded by Danae Dade in 2013, determined to make delectable treats for her daughter and then the community at large. From local farmers markets, press days, shipping brownies all over the UK and of course baking special occasion cakes that everyone can enjoy, Danae is passionate about spreading vegan treats far and wide.