Root Vegetable Soup
This recipe is really tasty and the soup is thick and creamy. Perfect for a cold and rainy winter day. Yum!
Makes around 4 servings
4 Jerusalem artichokes
3 medium potatoes
1 large carrot
1 medium sweet potato
3 cloves of garlic
200 grams pumpkin
250 ml cream
2 Tbsp chicken bouillon
Ground black pepper
1. Cut the vegetables into medium sized cubes and finely dice the onion.
2. Heat 3 Tbsp of oil in a pot and add the onion. Sauté until golden. Chop the garlic and add to the pot. Add the vegetables and sauté for 10 minutes, while stirring.
3. Cover the vegetables with water, and a little more, and cook on medium heat for around 45 minutes.
*4. Blend the soup in a blender or food processor, or using an immersion blender, and cook for a few minutes more. Add the cream and taste to adjust seasoning.
Good to know…
You don’t have to add the cream. If you don’t have Jerusalem artichokes then add 2 more medium sized sweet potatoes. You can make this a day in advance. If it’s too thick, add a bit more water.