Sunchoke & Parsley Soup

1. 1

   In a heavy bottomed soup pot, add olive oil, leek and bay leaves and lightly cook stirring once or twice. Add sunchokes, parsley root and rosemary sprigs, stir everything together, cover and cook another 5 minutes until fragrant and slightly caramelised.

2. 2

   Add water, bring to a boil and let simmer on low heat around 20 minutes, or until the vegetables are tender.

3. 3

   Remove from heat; add nutmeg, salt and pepper and blend until smooth.

4. 4

   To serve: drizzle with a little walnut oil (or extra virgin olive oil), a few drops of fresh lemon juice, fresh parlsey and lightly toasted pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.