Carrot and Sunchoke Soup
In Brief
Prep Time : 20 minutes
Cooking Time : 20 minutes
Serves : 8
Jeruselem Artichoke’s or sunchokes? There are many different names for this vegetable but seeing as it is related to the Sunflower I think Sunchoke works quite well here.
Sunchokes hold quite a special and unique taste unlike any other vegetable I have ever tasted. It brings me back to the first time I ever tried them in Ireland and was blown away by their flavour.
This recipe is an adaptation of Pencoed Growers recipe.
This soup will be available on EthicalChefs – “Ready made meals” in Roath Market as from 8th January.
Shopping List
- Carrots: 400g
- Sunchokes: 400g
- Onions: 3 small
- Garlic: 3 cloves
- Thyme: 1Tbsp
- Red Lentils: 100g
- Stock: 1 Litre
Cooking Instructions
1. Prepare your sunchokes in advance as they are quite fiddly. Make sure that when you peel them you put them under water with a dash of lemon it it otherwise they start to go brown.
2. Slice your onions and sweat them off in a little oil and salt until transparent.
3. Dice your garlic up and prepare your thyme and add to the onions and cook for a further minute or two.
4. Peel and chop your carrots adding these into the pot alone with the artichokes.
5. Cover in a good stock and bring to the boil.
6. Lastly add your lentil and simmer for ten minutes or so.
Please remember to leave a comment if you do try this recipe, I’d be really interested to hear your comments.