Jerusalem Artichoke and Cavolo Nero Soup came about as I had a friend over Paul for lunch. He wanted something hearty and nourishing. I wanted to combine the subtle flavours of the Jerusalem artichokes, potatoes and cavolo nero, each is distinctive in its own right. I use lavender in this recipe because it enriches the smell. Perfect for a winter’s day.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
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