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
