Summary

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

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Instructions

1. Peel the Jerusalem artichoke and cut into slices. Peel and dice the onion. Wash and slice the carrots. Roughly dice the tomatoes.
2. 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.
3. Fill into plates and serve.