Recipe: Jerusalem Artichoke and Cavolo Nero Soup -#Vegan

Jerusalem Artichoke and Cavolo Nero Soup

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

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.

Author: Edward Daniel

Recipe type: Soup

Cuisine: Vegan

Serves: 8

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

3.5.3226

EthiVegan by Edward Daniel

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Edward Daniel | Servant to Humanity | Second Wave | Chef | Media IT IP Solicitor | Author | Presenter | Former Chair, The Vegan Society