Creamy Jerusalem artichoke soup

Using Jerusalem artichokes at the height of their season is cost effective and delicious. This creamy soup recipe is perfect for the wintery months and you’ll be licking the bowl, it’s that good!

Serves: 4
Time to make: 30 mins

Ingredients

2 tablespoons olive oil
1 cup peeled and chopped onion
1 cup sliced celery
1 cup peeled and diced carrot
2 bay leaves, lightly crushed
3 cloves garlic, peeled, sliced
1kg Jerusalem artichokes, peeled, chopped
1 cup reduced-salt vegetable stock
400g can cannellini beans
chopped chives, to garnish
¼ cup lite sour cream, to garnish
4 slices wholegrain or seeded sourdough bread, to serve

Instructions

1 In a large pot, heat half of the oil over medium. Add onion, celery, carrot and bay leaves and cook for 2-3 minutes until tender. Add garlic and cook for another minute before adding Jerusalem artichokes, stock and 3 cups water.

2 Cover and continue to cook for another 20 minutes until the artichokes have begun to break down.

3 Purée the soup using a stick blender or in a food processor. Add beans and heat through for another 5 minutes. Drizzle with remaining olive oil, garnish with chives and a dollop of sour cream and serve with bread on the side.