Jerusalem Artichoke Soup

RECIPE BY NATASAHA CORRETT

“Artichokes are incredibly alkaline and promote the production of good bacteria in the gut. This soup is one of the most nutritious and cleansing.”

 

Tash x

 

Serves2
Cooks InCooking time: 55 minutes
DifficultyEasy

Ingredients
MetricCupsCupsMetric

100g white onion, finely chopped
1 clove of garlic, finely chopped
1 leek (60g), finely chopped
1 carrot (80g), finely chopped
1 stalk of celery (40g), finely sliced
1 tsp ground coriander
2 tsp sunflower oil
400g Jerusalem artichokes, well scrubbed and chopped into 1cm cubes
1 bay leaf
2 tbsp vegetable Boullion powder
1.5 litres water
Black pepper to season

Method

  • Gently sauté the onions, garlic, leek, carrot, celery and ground coriander in the sunflower oil for 8-10 minutes until softened, adding small splashes of cold water to the pan to keep the heat down (a splash being about 2 tablespoons).
  • Then add the Jerusalem artichoke, vegetable Bouillion powder and bay leaf. Stir for a further 2 minutes and then add the water.
  • Simmer on a medium heat for 45 mins until the artichokes soften and you can easily mash them with the back of a spoon.
  • Remove the bay leaf and then blend the soup until smooth. Serve with a swirl of goats yoghurt and a sprinkling of thyme.
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