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Jerusalem Artichoke Soup
Creamy potatoes and artichokes with a delightful spicy kick from fresh roasted Cumin. A unique and satisfying soup that will leave you well sated.
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Soup
Cuisine
French, Provencal
Servings
2
people
Ingredients
1x
2x
3x
500
g
Jerusalem Artichokes
scrubbed and cut into small pieces
2
floury potatoes
peeled and cut into pieces
1
medium
onion
finely sliced
1
tsp
cumin seeds
to your liking
1
tbsp
Sunflower oil
Instructions
Add the cumin to a dry saucepan and roast on a low heat for 30 seconds or until you can smell it.
Add the tablespoon of oil and cook the onions on a low heat until translucent.
About 8 minutes.
Add the Jerusalem artichoke and potato.
Add enough water or vegetable stock until just covered.
Cover the pan, then simmer for 25 minutes or until tender.
Blend in a mixer until smooth.
Season with salt and pepper.
Serve with a dribble of creme fraiche or thick cream and cumin seeds to garnish.
Eat with large chunks of country style bread.
*You can peel the artichokes if you like but it isn’t necessary.
It all depends on how much patience you have!
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