Simple Jerusalem Artichoke Soup

Jerusalem artichokes! The glorious taste of winter. You can eat them raw, grated in a slaw, pickled, dipped in hummus, roasted, stir-fried, in a stew or in a curry - they really are the most versatile of vegetables. And very good for you too I hear.

This simple soup shows off their unique nutty flavour. They are also sweet and and almost fishy in their savoriness. Sounds odd. But I promise you, they are delicious.

Serve 6 (makes 6 mugs of soup)

2 mugs chopped Jerusalem artichoke (approx 500g)
1 mug chopped potato (approx 250g)
1 mug chopped onion (~ 1 medium onion)
1 garlic clove, finely chopped (optional)
3 mugs vegetable or chicken stock

1) Prepare the vegetables. Peel and chop the Jerulasem artichokes and potatoes. Aim for roughly 1cm cubes. I use a large mug to measure my quantities, rather than measuring scales.

2) Peel and roughly chop the onion.

3) Put the onion in a pan over a medium heat, with a splash of olive oil and a little seasoning.

4) Finely chop your garlic clove, if using. Add it to the pan and give it a stir.

5) Add the potatoes and artichokes to the pan and stir again.

6) Make the stock (if you’re using a stock cube)

7) Add the stock to the pan. Bring up to the boil and then simmer for 10-15 minutes, until the veg are soft.

8) Take off the heat and blend until smooth.

9) Taste and add more seasoning if needed, then serve.

I served this soup with a drizzle of this chilli oil. And some lovely (and very easy to make) brown bread and a cheese board!

It would also be lovely with a sprinkling of grated cheddar cheese, or some toasted seeds.