Summary

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

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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.