Jerusalem Artichoke and Cavolo Nero Soup

by Edward Daniel

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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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g Jerusalem artichokes, diced
  • 500g potatoes, diced
  • 1 red onion, chopped
  • 3tbs olive oil
  • 1tsp lavender
  • 2tbs miso stock
  • 1tsp rice vinegar
  • 2litres of filtered water
  • 250g cavolo nero, finely chopped
  • salt and pepper to season

Instructions

  1. Sauté the onion in oil in a large pan over a medium heat. Add the artichokes and potatoes. Allow the potatoes and artichokes to turn golden. This will take about 5 minutes.
  2. Add the lavender, miso, vinegar and water. Bring to the boil and then cover and allow to simmer for about 10 minutes. Switch off the heat.
  3. Stir in the cavolo nero.
  4. Season to taste.
  5. Serve with bread.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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