Jerusalem Artichoke Soup with Purple Potato Croutons, Hemp Oil and Hemp Seeds

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g Jerusalem artichoke
  • 2 carrot (s)
  • 1 onion (s)
  • 750 ml vegetable stock
  • 50 ml oat cream (oat cream cuisine)
  • 2 potato (s), purple
  • Hemp seeds, peeled
  • Hemp oil
  • sesame oil
Jerusalem Artichoke Soup with Purple Potato Croutons, Hemp Oil and Hemp Seeds
Jerusalem Artichoke Soup with Purple Potato Croutons, Hemp Oil and Hemp Seeds

Instructions

  1. Clean the carrots and Jerusalem artichoke well. Fresh and young Jerusalem artichoke does not necessarily have to be peeled.
  2. Roughly dice the onion, carrots and Jerusalem artichoke, sauté briefly and then pour in the stock and bring to the boil. Let simmer for about 20 minutes.
  3. In the meantime, peel and dice the potatoes. Fry until crispy in sesame oil.
  4. Puree the soup with oat cream and serve with potatoes, hemp oil and hemp seeds.

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