The earth so beautifully provides even in the midst of winter and it’s high time to let those amazing root vegetables shine! I dug up some Jerusalem artichokes to make this soup, and I love how the recipe mirrors the calm simplicity of the season. Not many things are needed to create a nourishing and amazingly delicious meal and this bowl of soup showcases this perfectly.
Jerusalem Artichoke Soup
600g / 21 oz Jerusalem Artichokes
2 tsp ghee or coconut oil
2 garlic cloves
3.5 cup vegetable stock (homemade is awesome!)
3 tbsp light miso paste
thin slices of raw Jerusalem artichokes
thin slices of fresh chili
a drizzle of oil / plant based cream
pan-toasted chickpeas (cooked chickpeas tossed in chipotle and salt and toasted in a dry pan over medium heat)
1. Rinse and scrub Jerusalem Artichokes, cut in larger chunks.
2. Heat oil in a saucepan over medium heat, peel, slice and add shallots. Cook until shallots are translucent and fragrant. Add peeled and grated garlic and cook for another minute.
3. Add vegetable stock, put the lid on, increase the heat and bring to a boil. Add artichokes and put the lid back on. Cook for 20 minutes or until root vegetables are soft all way through.
4. Add to a high-speed blender along with the miso paste (or use a hand blender in the sauce pan) and blend until really smooth and foamy.
5. Serve with suggested toppings and enjoy!
Get the next New Year Detox recipe here.
About our guest food blogger:
Elenore Bendel Zahn is a health coach, organic gardener, writer, photographer, and the founder of Earthsprout, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."