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
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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.

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