Carrot, Potato and Jerusalem Artichoke Soup

Recipe by Tina and Dave
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
  • You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
  • Taste to check the seasoning, re-heat and serve.
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