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 teaspoon of yeast extract and seasoning to taste - it will want some black pepper.

7.  Simmer until the vegetables are soft.

8.  Blend to the desired consistency.

 

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