Ingredients
- 300gm Jerusalem artichokes (Ettrick Gardens)
- 2-3 medium potatoes (Caithness Farm)
- 3 cloves garlic (Te Mahanga)
- 2 sticks celery (Oamaru Organics)
- 1 medium onion (Ettrick Gardens)
- 1 Tbsp olive oil
- 500ml vegetable stock
- 500ml unsweetened coconut milk
- Salt & pepper
- Extra olive oil to serve
- Crusty bread to serve (suggested vendors Gilberts Fine Food or Beanos Bakery)
Jerusalem Artichoke Soup (VG)
Method
- In a medium pot sauté off the roughly cut the onions, celery, and garlic
- Peel the artichokes and potatoes (save 1 artichoke to make some chips to serve on top of the soup) cut small and then add to the pot with salt and pepper
- Cook for 2-3 minutes and then cover the vegetables with the stock
- Cover the pot and cook until the vegetables are soft
- Using a stick blender, whizz the soup, then add the coconut milk and bring back up to temperature
- Taste and season
- To make the chips: wash and thinly slice the artichoke and dry off
- Use a fry pan with a thin layer of oil and heat, fry off the chips in batches
- Season and keep warm in the oven
- To serve: drizzle olive oil on to soup and place some chips for garnish and enjoy with your favourite crusty bread
Comments
Recipe by: Amy Dougherty
