Carrot, Potato and Jerusalem Artichoke Soup

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READY IN: 55mins
Recipe by Tina and Dave

This is gorgeous comfort food

Ingredients Nutrition


  1. Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
  2. After a few minutes add spices and herbs, the carrots and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
  3. Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
  4. You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
  5. Taste to check the seasoning, re-heat and serve.

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