Carrot, Potato And Jerusalem Artichoke Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 500 g jerusalem artichokes, scrubbed, sliced
• 500 g carrots, sliced
• 500 g potatoes, sliced
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 75 g butter
• 1 dash olive oil
• 3 pints light stock
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon dried thyme
• salt
• fresh ground pepper

Recipe

• 1 melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
• 2 after a few minutes add spices and herbs, the carrots and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
• 3 pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
• 4 you can the blend all or half of the soup. i personally prefer to leave some veggie chunks in mine!
• 5 taste to check the seasoning, re-heat and serve.