Now this has to be my favourite soup ever. I came to be introduced to the Jerusalem Artichoke thanks to Riverford Organic Veggie Box. This weird knobbly vegetable came in my box that was delivered to my house along with my seasonal vegetables and this was a new one to me! Thanks to my veggie box this vegetable became a firm favourite and trying to track these beauties down if quite a feat!! they are hard to find in fact and when you do please buy them as they are amazing!! great in stews, soups, roasted, gratins, in salads, they are busting with flavour but just not so beautiful. Sadly its a seasonal thing and its a February – March type time of year offering (this is in the UK) – so when i see Jerusalem Artichokes in the shops, markets or veggie boxes then i rush and get lots!! You may want to do the same and give it a go as it may be your next new love!!
Ive just picked mine up with Ocado! I know Riverford have been picking theirs this week too. So there’s my heads up for the Jerusalem finds….. go go go…..
Jerusalem Artichoke and Parmesan Soup (Gluten Free with Vegan and Dairy Free Option)
- 500g Jerusalem Artichokes Washed and srubbed
- 6 shallots peeled and cut into 4
- 1 tbsp sunflower oil
- 1 tsp mild curry paste
- 900ml vegetable stock (gluten free) can use chicken stock if not vegan
- 150ml dairy free milk alternative This is optional, it will just make it a but more creamy
- 1 freshly grated nutmeg to taste
- 1 pinch of smoked paprika
- 4 tbsp grated parmesean (use dairy free/vegan alternative for vegan) We like violife
- pinch of salt and pepper to taste
- Scrub the Jerusalem artichokes thoroughly under running water to remove dirt and loose skin.
- Put the sunflower oil in a pan with the shallots and cook gently on a low heat until soft (you do not want colour here) Stir in the curry paste and cook for 1 minute and then add the sliced artichokes and add the stock and stir well. Add the pinch of paprika.
- Add the lid and bring to the boil and simmer for 15 minutes or until the artichokes are tender. Add the dairy free milk (if you wish to use it) and the nutmeg and blitz the soup with a hand blender until smooth taking care not to burn yourself with the hot soup or if not serving it until later do this when cool.
- Grate some Parmesan cheese on top of the soup to serve, if you are dairy free or vegan we love the violife vegan Parmesan cheese alternative. I also love this soup without by the way so its not essential.
Here is a few suggestions you might find helpful, i just love these planners, you can use them for garlic, nutmeg and cheese and much more, i have to say i use mine everyday and one of my most used gadgets in the kitchen. Its also used at the table to grate cheese onto meals – the kids love using it.
I also have Anolon pans and i can really rate these! I have had some of my pans for over 20 years and considering i use then a lot!! (like every day, this is hard core use!) They are great at keeping things warm at the table too, as well as looking stylish) The metal handles on the frying pans means they can go in the oven which is great for steaks meat dishes, fish, grilling, as well as omelettes etc.
I recently bought a saute pan from Eaziglide, i was recommend this whilst i was on a shopping trip, i was looking at Le Creuset and this was a comparison but cheaper. I am so impressed with this pan, i had to give it a shout out!! Amazing non stick, you can use metal implements with this and can go in the oven and put this in the dishwasher too. I will be buying more, these pans are incredible!!