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Jerusalem Artichoke Soup

Diabetic.Foodie's picture
Ingredients
  Olive oil spray 1
  Jerusalem artichokes 450 Gram, peeled, diced and submerged in acidulated water /water with a little lemon juice / vinegar added
  Onion 1 , diced
  Floury potatoes 225 Gram, diced
  Garlic 2 Clove (10 gm), finely chopped
  Celery stick 1 , diced
  Thyme leaves 1 Teaspoon (Soft Leaves)
  Chicken stock/Vegetable stock 1 Liter
  Skimmed milk 150 Milliliter
  Low fat greek yogurt 4 Tablespoon
  Freshly grated nutmeg 1 Pinch
  Tender spinach leaves 50 Gram
  Freshly ground black pepper 1
Directions

Lightly spray a pan with olive oil.
Drain the artichokes and add them to the pan.
Add the onion, potatoes, garlic, celery and thyme, then stir to combine.
Cover with a lid and cook for 10 minutes, shaking the pan occasionally, until the potatoes have started to soften but not colour.
Pour the stock into the pan, bring to the boil, then reduce to a simmer and cook for another 10 minutes or so until all the vegetables have softened and are completely tender.
Leave to cool a little and then blend in batches using a hand-held mixer or food processor until smooth.
If you would like a squeaky-smooth soup, pass through a fine sieve.
Return the soup to the pan.
Add the milk and yogurt to the pan, whisk to combine, add the nutmeg and spinach and reheat gently, stirring, until the spinach has wilted.
Season with black pepper to taste and ladle into warmed soup bowls.
Serve with crusty wholegrain bread.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Artichoke
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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