Jerusalem Artichoke Soup with Carrots and Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g Jerusalem artichoke
- 1 large onion (s)
- 200 g carrot (s)
- 4 medium tomato (s)
- 400 ml salt water or vegetable stock
- 1 teaspoon oil
- salt and pepper
- sugar
- chili
Print Recipe
Pin Recipe Instructions
- Peel the Jerusalem artichoke and cut into slices. Peel and dice the onion. Wash and slice the carrots. Roughly dice the tomatoes.
- Sauté the onion in oil and add salted water or broth. Add tomatoes, carrots and Jerusalem artichoke and simmer for about 10-20 minutes (depending on the pieces). Then puree and season with sugar, salt, pepper and chilli.
- Fill into plates and serve.
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