Turnip And Jerusalem Artichoke Soup

1. 1

   When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later.

2. 2

   Start the soup by sauteing the onions in the oil for a couple minutes.

3. 3

   Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.

4. 4

   You may need to add 1/4 cup water if things start to stick to the pot.

5. 5

   Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.

6. 6

   Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.

7. 7

   Remove the bay leaf.

8. 8

   Liquidise if preferred, then season to taste.

* Per serving · 4 servings · Values may vary.

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