Ingredients
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400 to 500 g Jerusalem artichoke
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1 bunch of Wild garlic
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1 Onion
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800 ml of Plant milk
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1 tbsp. of Tahina
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to taste Salt
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2 tbsp. of Extra Virgin olive oil
Directions
Recently there was a recipe for black salsify cream soup so today we are making a seasonal soup from a more understandable root vegetable, the Jerusalem Artichoke. The seasonality of the dish is given by fresh wild garlic, which appears in early spring.
Jerusalem artichoke is a super source of the soluble fiber, inulin. It means your microbiome will be happy and fed so your digestion will be good. Wild garlic is one of the first green sources of vitamins in the spring.
The soup turns out tender, with a pleasant fresh garlic flavor and aroma and the color is light green.
Bon Appétit!
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Steps
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1
Done
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Peel the Jerusalem artichoke and dice it into 1 cm cubes. If you want to do it in advance, keep the peeled Jerusalem artichoke in cold water with vinegar, 1 tbsp per 500 ml of water, otherwise, it will darken in the air. |
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2
Done
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In a saucepan with a thick bottom, heat the olive oil, add the onion and sauté over low heat until transparent for about 10 minutes. Increase the heat to medium, add the Jerusalem artichoke cubes and cook them together, stirring, for another 5 minutes. |
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3
Done
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Add the vegetable milk (I use cashew milk) so that the liquid covers the vegetables. Bring it to a boil and simmer gently until the Jerusalem artichoke is soft, for about 20 minutes. |
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4
Done
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Wash the wild garlic and chop it coarsely. Then add it to the saucepan. Stir and cook all together for 2 minutes. After that, remove it from the heat and let it cool a little. Then, add tahini and grind in a blender to the consistency of a cream soup. Add salt to taste and vegetable milk to adjust the consistency. |
