Artichoke, Mushroom and Walnut Soup




500g Jerusalem artichokes (Wairuna Organics)

1 leek

250g button mushrooms

3 cloves garlic

Olive oil

1 litre vegetable stock

Walnuts toasted to garnish

Parmesan to garnish *omit if dairy free)







Wash and roughly chop the leek, garlic and mushrooms. Scrub the artichokes and roughly chop (leaving the skin on is fine.)

Heat a pot on a moderate heat and add a little olive oil.

Soften the leek and garlic then add the mushrooms and artichokes.

Add the vegetable stock, bring to a boil and then reduce to a simmer. Cook until the vegetables are all tender.

Turn off the heat and allow to cool a little before blending with a food processor, stick blender or upright blender.

Check the seasoning and add salt and pepper to taste.  Gently warm to reheat and then add some shaved parmesan and chopped toasted walnuts as a garnish to serve.

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