Jerusalem Artichoke and Cavolo Nero Soup
Prep time
Cook time
Total time
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
- 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.
- 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.
- Stir in the cavolo nero.
- Season to taste.
- Serve with bread
