Turnip and Jerusalem Artichoke Soup

Recipe by Sackville
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later.
  • Start the soup by sauteing the onions in the oil for a couple minutes.
  • Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.
  • You may need to add 1/4 cup water if things start to stick to the pot.
  • Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
  • Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
  • Remove the bay leaf.
  • Liquidise if preferred, then season to taste.
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