Jerusalem Artichoke Soup

Written By Eloise Levander

Here's a great recipe using the crème de la crème of February produce. A perfectly smooth and creamy Jerusalem artichoke soup.

INGREDIENTS

  • 1 diced onion

  • 2 minced garlic cloves

  • 500 g scrubbed and thinly sliced Jerusalem artichokes

  • 1 tsp coconut oil

  • 1 can coconut milk

  • 1 vegetable stock

  • 1 sprig fresh rosemary

  • 300 ml water

  • Salt and pepper to taste

1. Heat coconut oil in a pot over medium heat. Add onion and sauté until translucent.

2. Add the Jerusalem artichoke, and saute for 5 minutes. Add the garlic and cook for a minute.

3. Add the coconut milk, fresh rosemary spring and water. Turn the heat up and bring to simmer, then place the lid on and lower heat so it's simmering gently. Simmer for 20 minutes until the Jerusalem artichokes are very soft.

4. Remove the rosemary spring, season with salt and pepper, and blend until creamy and smooth.

5. Serve with a drizzle of extra virgin olive oil or in this case - a click of coconut yoghurt and sautéed shiitake mushrooms. Enjoy!

Eloise Levander
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