Carrot, Potato and Jerusalem Artichoke Soup

Submitted by Tina and Dave

"This is gorgeous comfort food"

 

• Ready In: 55mins
• Ingredients: 13
• 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.

Reviews

[aboutcreativity2]

Excellent, nutritious soup. I sent the correction to add the potatoes in the instructions so now no confusion. I will definitely be making this again. Here on Crete you can buy bags of frozen artichokes with carrots and potatoes already mixed so it was very easy to make.