Jerusalem Artichoke Soup
1 Medium to Large Onion, Chopped 5-6 Cloves Garlic , Chopped 1-2 Sticks Celery, Chopped 2/3 Teaspoon Thyme 1 Teaspoon Tomato Puree A Pinch of Chilli Powder or Crushed Chillis. 2 Slices of Swede, Diced 1/2 Teaspoon Ground 4 Spice Mix (Cumin, Fenugreek, Nigella, Black Mustard Seed). 1/2 Teaspoon Cumin 500g Jerusalem Artichokes, Chopped 1-1.25 Litres Stock 1 Tablespoon Soy Sauce 1/2 Teaspoon Smoked Pimenton 2 Dessertspoons Ground Flax Seed. 1/2 Teaspoon Yeast Extract if Desired Black Pepper. 1. Fry the onion and garlic in hot oil until the onion is translucent. 2. Add the celery, thyme, tomato puree and a pinch of chilli and stir the mixture. 3. Add the diced swede, spice mix and cumin, then stir again. 4. Add the Jerusalem artichokes and stir. 5. Pour in 1 litre or so of stock. 6. Add 1 tablespoon of soy sauce, a couple of dessert spoons of ground flax seed, half a teaspoon of smoked pimenton, if desired a half teasp...