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Roasted Jerusalem Arthichoke Soup

Created by ImPat on June 13, 2019

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

Step 1: Preheat oven to 200C.
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.
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.
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