Roasted Jerusalem artichoke soup

Soups up!
Roasted jerusalem artichoke soup

Looking like a cross between ginger and a weird, knobbly potato, Jerusalem artichoke is not the prettiest vegetable on the block. It does, however, make a very fine soup, especially if you roast it first.

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1.Preheat oven to 200°C (180°C fan-forced).
2.Place artichokes and sweet potato into a baking tray; dot with 2/3 of the butter. Roast 30 minutes, until golden brown.
3.Melt remaining butter in a large pan over a medium heat; add onion, garlic and celery. Cook 5 minutes, until softened.
4.Add chicken stock and roasted vegetables to pan. Bring to the boil, then reduce heat to low. Simmer 15-20 minutes.
5.Using a hand blender, puree until smooth. Season with salt and pepper. Stir in cream. Serve topped with chives.

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