Carrot, Potato and Jerusalem Artichoke Soup

This is gorgeous comfort food

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 500  g  jerusalem artichokes, scrubbed, sliced
• 500  g carrots, sliced
• 500  g potatoes, sliced
• 1  medium onion, chopped
• 2  garlic cloves, crushed
• 75  g butter
• 1  dash olive oil
• 3  pints  light  stock
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon paprika
• 1  teaspoon dried thyme
•  salt
•  fresh ground pepper

Directions

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, potatoes 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.