This delicious, smooth, nutty-tasting soup is a gorgeous one for this time of year. Its made of mixed vegetables but features the rather unusual Jerusalem artichoke. I've finished it with some clementine juice to give this dish a real exotic zing.
Sprinkled with sumac which also has a citrus flavour, this is good enough to grace the Christmas lunch table! I'm making it as my starter this year, it's completely delicious.
Jerusalem artichoke is a tuber or root vegetable. It's not very pretty, in fact its appearance reminds me of gnarly ginger. However, it has a really distinctive sweet, nutty flavour reminiscent of a combination of globe artichokes and chestnuts.
This soup is 0pp/approx.50kcal per bowl
YOU WILL NEED:(Serves 4)
6 tubers of Jerusalem artichoke
1 diced onion
2 small cloves garlic
1/2 a diced butternut squash
1 low salt stock cube (chicken or veg)
Pinch white pepper
1 tablespoon low salt soy sauce
1/2 teaspoon nutmeg/mixed spice
1 litre/2 pints water
Juice of 4 clementines
Fresh mint leaves/chopped chives
Peel the Jerusalem artichoke using a potato peeler. Cut into chunks and pop into a large saucepan or soup maker with all the other main ingredients. Bring to the boil and cook for around 30 minutes until the vegetables are really soft. Blend to a very smooth consistency using a hand blender.
The addition of the butternut squash makes this soup really silky and a vibrant orange colour.
If using a soup machine, add water up to the maximum fill level after adding the vegetables.
Set on the 'smooth' setting.
Once blitzed, add the clementine juice. This keeps the flavour really fresh and gives a real 'Christmassy' feel to the dish.
To serve, pour into soup bowls and sprinkle generously with sumac. Add a fresh mint leaf for a pop of colour.
This will dance on your tongue!