Now this has to be my favourite soup ever, i cant wait for the season to come round so i can make this, which in the UK is around February/March.
I was introduced to the Jerusalem Artichoke thanks to Riverford Organic Veggie Box. This weird knobbly vegetable came in my box and had not cooked with this before and now is a firm favourite, so please do try them if you have not before. They are great in stews, soups, roasted, gratins, in salads, they are busting with flavour but just not so beautiful.
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)
- 150ml dairy free milk alternative This is optional, it will just make it a but more creamy – i like gluten free oat milk or hemp
- 1 freshly grated nutmeg to taste
- 1 pinch of smoked paprika
- 4 tbsp grated parmesean (use dairy free/vegan alternative for vegan) i 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.