Jerusalem Artichoke, Celeriac and Apple Soup [vegan]
A delicious winter vegan soup where Jerusalem artichokes, celeriac and apples blend beautifully.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 350 g Jerusalem artichoke
- 350 g celeriac
- 300 g dessert apple
- 1 onion - finely chopped
- 4 garlic - crushed
- 1.5 litre vegetable stock
- 2 handfuls of fresh parsley leaves
- 2 tsp dry thyme
- 3 Tbsp olive oil
- salt & pepper
Instructions
- Heat the olive oil in a large saucepan and gently fry together onion and garlic until soft and golden.
- Peel the Jerusalem artichokes, celeriac and apples. Chop them in 2-3cm dice.
- Add the vegetables to the saucepan and cook gently for 5mins.
- Add the vegetable stock and thyme.
- Bring to the boil then cook covered under medium heat for 20 mins until all the vegetables are soft.
- Liquidise the soup. Season to taste.
- Just before serving sprinkle with some fresh chopped parsley leaves.
Nutrition
Serving: 250gCalories: 163kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 63mgPotassium: 506mgFiber: 3gSugar: 13gVitamin A: 40IUVitamin C: 11mgCalcium: 41mgIron: 3mg