Jerusalem Artichoke, Carrot and Potato Soup [vegan]
This vegan Jerusalem artichoke, carrot and potato soup is such a comforting recipe.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 300 g potatoes
- 300 g carrots
- 500 g Jerusalem artichokes
- 1 onion - chopped finely
- 2 garlic cloves - crushed
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1.2 litre vegetable stock
- 400 g can chickpeas
- 2 Tbsp fresh mint leaves - chopped
- 1 large handful fresh coriander leaves - chopped
- 1 lemon juice
- olive oil
- salt & pepper
Instructions
- Peel and chop all the vegetables in 2-3 cm slices/ dice.
- Heat some olive oil in a large saucepan and gently fry the onion and garlic until soft.
- Add thspices and fry for 3 mins or so, releasing aromas.
- Add the cut vegetables plus the vegetable stock.
- Bring to boil then cook covered under medium heat for 25 mins until the vegetables are soft.
- Liquidise the soup.
- Add thdrained chickpeas. Just before serving, add chopped mint and coriander plus lemon juice. Mix well and season to taste.
Nutrition
Serving: 250gCalories: 186kcalCarbohydrates: 39gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 228mgPotassium: 856mgFiber: 7gSugar: 11gVitamin A: 8386IUVitamin C: 19mgCalcium: 66mgIron: 5mg