Jerusalem artichoke and garlic soup
Enjoy this healthy and easy soup on a chill summer evening.
Servings: 2 people
Ingredients
- 350-400 g Jerusalem artichokes (~6)
- 3 garlic cloves
- 2 tsp dried rosemary
- 25 g vegan butter/olive oil
- ½ l vegan milk
- ½-1 tsp salt
- 2 tsp pepper
Optional
- 1 can butter beans *
Instructions
- Rinse the jerusalem artichokes and chop them in cube sized pieces.
- Peel the garlic cloves.
- Heat butter in a small pot and add the chopped artichokes and garlic cloves and fry the mixture for a few minutes.
- Add the rest of the ingredients to the pot. Add enough vegan milk to cover the ingredients and bring to a boil (I used half oat and almond milk; you can also use a bit of vegan cream for a more creamy version). Let it simmer until the artichokes are tender (~15 min). (Add the optional butter beans) Blend the mixture until smooth.
- Enjoy warm as it is or with some soy roasted sunflower seeds on top or a garlic bread on the side.
Notes
* This will give the soup a more dense texture. It is a great way to make it more filling as well.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin