Jerusalem Artichoke and Leek Soup

Name: Jerusalem Artichoke and Leek Soup
Yield: Serves 4
Cuisine: Israeli
Ingredients: 2 rosemary sprigs; pinch of freshly grated nutmeg; salt and black pepper; 2 tbsp sunflower, vegetable or rapeseed oil; 1.2 litres vegetable stock, plus a little extra to thin if needed; 600 g Jerusalem artichokes, scrubbed clean, peeled and roughly chopped; 1 onion, sliced; 2 leeks, washed and sliced; 1 bay leaf

Preparation info

Serves
4

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This creamy soup can be dressed with fancy garnishes (see suggestions), or left plain and eaten with crusty bread for an easy midweek meal.

Ingredients

2 tbsp sunflower, vegetable or rapeseed oil
2 leeks, washed and sliced

Asia
Israel
Mediterranean
Vegan
Soup
Gluten-free

Method

Heat the oil in large pan. Add the leeks and onion and fry on a very low heat for 10 minutes, until softened, stirring now and then to stop them catching.

Add the artichokes, stock, bay leaf and rosemary and season with the grated nutmeg and salt and pepper. Bring to the boil, reduce the heat and simmer for 25–30 minutes, until the artichokes are very soft.

Remove the bay leaf a