SOMETHING FOR NOTHING: Jerusalem Artichoke Soup

This soup is 0pp/approx.50kcal per bowl 


This recipe makes enough for 4 portions at a total of 1pp for the WHOLE batch, so if you have 2 or more portions in a day, you will need to charge 1pp.

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YOU WILL NEED:(Serves 4)


6 tubers of Jerusalem artichoke

1 diced onion

2 small cloves garlic

1/2 a diced butternut squash

1 low salt stock cube (chicken or veg)

Pinch white pepper

1 tablespoon low salt soy sauce

1/2 teaspoon nutmeg/mixed spice

1 litre/2 pints water


To finish;


Juice of 4 clementines

Ground sumac

Fresh mint leaves/chopped chives


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Peel the Jerusalem artichoke using a potato peeler. Cut into chunks and pop into a large saucepan or soup maker with all the other soup ingredients. Bring to the boil and cook for around 30 minutes until the vegetables are really soft. Blend to a very smooth soup using a hand blender.

The addition of the butternut squash makes this soup really silky and a vibrant orange colour.


If using a soup machine, add water up to the maximum fill level after adding the vegetables.

Set on the 'smooth' setting.


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Once blitzed, add the clementine juice. This keeps the flavour really fresh and gives a real 'Christmassy' flavour.


To serve, pour into soup bowls and sprinkle generously with sumac. Add a fresh mint leaf for a pop of colour.


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