About this recipe:My vegetarian friends love this warming soup with its perfect blend of garlic, celery, onion, Jerusalem artichokes and potatoes. It makes a delicous meal with hearty homemade bread.
1 garlic head, roasted and skins removed
2½ tablespoons butter
1 tablespoon olive oil
1 onion, chopped
1 leek, white part only, washed and chopped
1 celery stalk, chopped
700 g Jerusalem artichokes, peeled and chopped into 1 cm cubes
1 small potato, chopped into 1 cm cubes
1.5 litres hot vegetable stock
Olive oil, to serve
Finely snipped chives, to serve
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Method Prep:10min › Cook:20min › Ready in:30min
In a large saucepan, heat the butter and oil. Add the onion, leek and celery and a large pinch of salt, and cook until soft (about 5 minutes). Add the Jerusalem artichokes, potato and garlic and cook for another 5-10 minutes. Pour in the stock, bring to the boil, then reduce heat and simmer until vegetables are soft (about 10-15 minutes).
Puree mixture in a blender until smooth, and season well. Serve with olive oil and chives.