About this recipe:This vegan Jerusalem artichoke soup is luscious and full of flavour, and a great way to use those Jerusalem artichokes that come in your veg box! You can easily make this soup with chicken stock, butter and regular milk or cream should you not want a vegan version. Enjoy!
1kg Jerusalem artichokes, scrubbed and sliced
1 large potato, diced
6 large cloves garlic
2 tablespoons olive oil, divided
sea salt and freshly ground black pepper to taste
250g mushrooms, sliced
2 tablespoons margarine
1 large onion, diced
1 teaspoon sea salt
1.5L vegetable stock
1 tablespoon chopped fresh sage
125ml soya milk (optional)
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Toss the Jerusalem artichokes, potatoes and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil; spread into a separate baking dish.
Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
Melt the margarine in a large pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to simmer, stirring occasionally, for 4 to 5 minutes. Stir the vegetable stock and sage into the mixture. Place a cover on the pot and cook to allow the flavours to blend, about 20 minutes.
Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternatively, you can use a stick blender and puree the soup in the pot. Stir the soya milk, if using, into the finished soup to serve.