Pumpkin and Jerusalem Artichoke Soup

Name: Pumpkin and Jerusalem Artichoke Soup
Yield: Serves 4
Ingredients: olive oil 1 tbsp; garlic clove 1, chopped; rosemary and thyme 1 tsp of each, chopped; Spanish onions 2 large, chopped; celery stalks 3, chopped; vegetable stock 1 litre (1¾ pints); Jerusalem artichokes 400 g (14 oz), peeled; pumpkin 1 kg (2¼ lb), peeled, deseeded, and cut into 2cm (¾ in) dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

This is one of our favourite soups, primarily because the two protagonist vegetables, while both subtle in flavour, blend beautifully together.

Ingredients

olive oil 1 tbsp
garlic clove 1, chopped
rosemary and thyme

Vegan
Soup
Gluten-free

Method

In a large saucepan, heat the oil and add the garlic and herbs, quickly followed by the onion and celery.
Once the ingredients have begun to sweat, add the artichokes and pumpkin. Cook for 5–6 minutes, allowing the vegetables to gain colour, then add the stock and bring to the boil.
Simmer for 20–25 minutes, then blend to a smooth consistency.