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)
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.
Recipe by: Amy Dougherty
