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.
Ingredients
- 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!
Tried this recipe?Let us know how it was!