Carrot, Potato And Jerusalem Artichoke Soup Recipe

Name: Carrot, Potato And Jerusalem Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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, potatoes 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.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g jerusalem artichokes, scrubbed, sliced, 500 g carrots, sliced, 500 g potatoes, sliced, 1 medium onion, chopped, and more.

Yes, Carrot, Potato And Jerusalem Artichoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot, Potato And Jerusalem Artichoke Soup

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