Ingredients
- 1 kilogram Jerusalem artichokes, scrubbed
- 60 ml ghee, or coconut oil or extra virgin olive oil, melted to room temperature
- 1 onion, medium coarsely chopped
- 1/2 leek, white part only, thickly sliced
- 1 celery stalk, coarsely chopped
- 1 garlic cloves, coarsely chopped
- 5 thyme sprigs
- 1 1/4 litres vegetarian broth
- 180 ml almond milk
- 60 ml lemon juice, freshly squeezed
- Sea salt, to taste
- White pepper, freshly ground to taste
- Extra virgin olive oil, for drizzling
How to Make
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Step 1: Preheat oven to 200C.
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Step 2: Arrange the artichokes on a roasting tray and add 1 tablespoon of the ghee and toss to coats evenly and then roast the artichokes for 45 minutes, or until golden brown and tender.
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Step 3: Melt the remaining ghee in a medium saucepan over a low-medium heat and saute the onion leek, celery and garlic for 4 to 5 minutes or until softened and then add the roasted artichokes, thyme, broth an d almond milk and bring to the boil and then reduce heat to a simmer and cook for 10 to 45 minutes or until vegetables are tender.
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Step 4: Remove from the heat and discard the thyme sprigs and then using a half-held blender, blitz the soup until smooth and then add the lemon juice and season with salt and pepper and serve drizzled with some olive oil
We hope you enjoy this recipe!
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