Jerusalem artichoke and chestnut soup
Deeply savoury Jerusalem artichokes pair beautifully with sweet chestnuts in this tasty Jerusalem artichoke and chestnut soup.
Servings 4 people
Calories 354kcal
Ingredients
- 400 g Jerusalem artichokes
- 2 tablespoons olive oil separated
- 1 onion peeled and chopped
- 2 cloves garlic peeled and finely chopped
- 1 tablespoon fresh thyme leaves picked from the stalks and roughly chopped.
- 180 g cooked chestnuts
- 1 litre vegetable stock
- 150 ml vegan cream I used oat cream - milk can also be used
- Salt and pepper
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Peel and chop the Jerusalem artichokes. Place in a roasting tin and drizzle with olive oil and season with salt and pepper.
- Place in the oven for 20 minutes, stir and return to the oven for a further 20 minutes. Check and see if they’re soft - if not stir and return to the oven for a further 20 minutes or until cooked through.
- Meanwhile heat the remaining tablespoon of olive oil in a large saucepan. Add the chopped onion and fry over a low heat for 10-15 minutes until soft and turning golden brown.
- Add the chopped garlic, stir and continue to cook until soft. Stir through the thyme leaves.
- Turn off the heat and set aside until the Jerusalem artichokes are cooked. When they are ready add to the saucepan, stir well and add the remaining ingredients.
- Bring to the boil then remove from the heat and allow to cool slightly before blending in a jug blender or with a stick blender.
- Put back in the saucepan and reheat, seasoning to taste.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 354kcal | Carbohydrates: 47g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1138mg | Potassium: 704mg | Fiber: 5g | Sugar: 14g | Vitamin A: 644IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 5mg