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.

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

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