vegan Jerusalem artichoke soup

Warming soups during winter is an ideal way to nourish yourself and your family. The Jerusalem artichokes are in season just now and while they’re a bit of an ignored veggie, they add a delicious nutty flavor to this soup. Balancing the sweetness with freshly squeezed lime juice and thinly cut leek on top, I hope your tastebuds will love it as much as we do.

Ingredients, serves 6

500 g Jerusalem artichokes

2 large potatoes

2 cloves of garlic

1 parsnip

1 stalk of celery

1 tbsp olive oil

1,5 l vegetable stock

1 lime

Salt, pepper

Optional: leek for topping

Directions:

Prepare the vegetables and cut them roughly. In a large saucepan, heat the oil and roast the veggies for a couple of minutes at medium heat while stirring to make sure they do not brown but just soften. Add the stock and bring to a boil. Cover with a lid and leave to boil for 20 minutes until veggies are tender.

Blend the soup with a handheld blender and season it with salt, pepper and lime juice. Serve with bread.