![Jerusalem Artichoke & Kale Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2019/02/Jerusalem-Artichoke-Kale-Soup-vegan-by-The-Flexitarian-Annabelle-Randles-©-v8-300x300.jpg)
Jerusalem Artichoke & Kale Soup [vegan]
This Jerusalem Artichoke & Kale Soup is my new favourite Winter recipe. Born from my weekly veg box, it is smooth, silky and absolutely delicious.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion
- 500 g Jerusalem artichokes
- 200 g potatoes
- 200 g kale leaves without the hard stalks
- 2 garlic cloves
- 75 g blanched hazelnuts
- 1.5 litre vegetable stock
- salt & pepper
OPTIONAL TOPPINGS::
- handful of kale leaves - hard stalks removed
- vegetable oil
- hazelnut oil
- handful of chopped hazelnuts
Instructions
- Heat the olive oil in a large pan. Fry onion under medium heat until soft.
- Peel Jerusalem artichokes and potatoes. Cut into small pieces.
- Add Jerusalem artichokes and potatoes to pan. Fry gently for 2-3 minutes.
- Add kale leaves, crushed garlic, hazelnuts and stock. Bring to boil, then cover and cook for around 20 minutes until vegetables are soft. Blend to a smooth consistency when done. Season to taste with salt and pepper.
TO MAKE KALE CHIPS: (optional)
- While to soup is cooking preheat the oven to 140°C / Fan 120°C / Gas 1 / 275 °F.
- Spread kale leaves on roasting tray. Drizzle with olive oil. Place in the oven for about 15 to 20 mins until crispy.
- Serve this Jerusalem artichoke & kale soup topped with kale chips, chopped hazelnuts and drops of hazelnut oil.
Nutrition
Serving: 250gCalories: 232kcalCarbohydrates: 27gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 20mgPotassium: 777mgFiber: 4gSugar: 10gVitamin A: 3351IUVitamin C: 52mgCalcium: 86mgIron: 4mg