Potato, Fennel and Jerusalem Artichoke Soup

Soup is perfect for this cold, wet Winter weather – I am loving jerusalem artichokes at the moment, and the addition of them in this soup makes it creamy and earthy.

Heat a large pot to med-high and sauté the following:

~ 100g butter
~ 1 brown onion, chopped finely
~ 1 fennel bulb, chopped finely
~ 1 tsp crushed garlic
~ 1 tsp salt
~ pinch of ground black pepper

Keep stirring, and when the fennel becomes soft, add in the following:

~ 250ml vegetable stock
~ 3-4 potatoes, peeled and diced
~ 2 large jerusalem artichokes, peeled and diced
~ pinch of ground nutmeg

Continue cooking for about 10 more minutes, adding in more vegetable stock as needed (probably another 250ml)
When the potato is soft, blend with a stick blender
You could add a dash of cream here, but it’s not entirely necessary as the soup is quite naturally creamy.

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , , , , , | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: