Carrot, Potato and Jerusalem Artichoke Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is gorgeous comfort food Ingredients:
500 g jerusalem artichokes, scrubbed, sliced |
500 g carrots, sliced |
500 g potatoes, sliced |
1 medium onion, chopped |
2 garlic cloves, crushed |
75 g butter |
1 dash olive oil |
3 pints light stock |
1/2 teaspoon chili powder |
1/2 teaspoon paprika |
1 teaspoon dried thyme |
salt |
fresh ground pepper |
Directions:
1. Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
2. After a few minutes add spices and herbs, the carrots and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
3. Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
4. You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
5. Taste to check the seasoning, re-heat and serve.
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