Jerusalem Artichoke Soup (VG)

Vegetarian , Vegan

Ingredients

300gm Jerusalem artichokes (Ettrick Gardens)

2-3 medium potatoes (Caithness Farm)  

3 cloves garlic (Te Mahanga)

2 sticks celery (Oamaru Organics) 

1 medium onion (Ettrick Gardens)

1 Tbsp olive oil

500ml vegetable stock

500ml unsweetened coconut milk 

Salt & pepper

Extra olive oil to serve

Crusty bread to serve (suggested vendors Gilberts Fine Food or Beanos Bakery)

Method

In a medium pot sauté off the roughly cut the onions, celery, and garlic. Peel the artichokes and potatoes (save 1 artichoke to make some chips to serve on top of the soup) cut small and then add to the pot with salt and pepper. Cook for 2-3 minutes and then cover the vegetables with the stock. Cover the pot and cook until the vegetables are soft. Using a stick blender, whizz the soup, then add the coconut milk and bring back up to temperature. Taste and season.

To make the chips: wash and thinly slice the artichoke and dry off. Use a fry pan with a thin layer of oil and heat, fry off the chips in batches. Season and keep warm in the oven.

To serve: drizzle olive oil on to soup and place some chips for garnish and enjoy with your favourite crusty bread.

  

Comments

Recipe by: Amy Dougherty

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