Carrot and Jerusalem Artichoke Soup with Watercress
Savor the rich flavors of our Carrot and Jerusalem Artichoke Soup with Watercress. This creamy, nutritious soup blends sweet carrots and earthy Jerusalem artichokes, garnished with fresh watercress for a delightful and wholesome meal perfect for any season.
Ingredients
- 1 lb Jerusalem artichokes well scrubbed and roughly sliced
- 1 lb carrots peeled and roughly sliced
- 3 field onions peeled and roughly chopped
- 2 celery stalks with leaves roughly chopped
- 2 plump garlic cloves peeled and thinly sliced
- 2 tbsp olive oil
- 5 cups vegetable stock
- Salt & pepper to taste
- Yogurt and some chopped watercress to serve
Directions
- Prepare all the vegetables.
- In a large stock pot heat up olive and add all of the vegetables, letting them stew gently until lightly softened but not colored (approx. 10 min).
- Add stock, season with salt & pepper and bring to boil.
- Cover, reduce the heat and simmer for approx. 30 min or until vegetables are soft.
- Take the soup off the heat and puree using a high speed blender until desired consistency.
- Taste and adjust seasoning and viscosity if required.
- Serve garnished with a swirl of yogurt and top with some chopped watercress.
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