Jerusalem artichoke soup

Serves 4 Preparation 20 mins Cooking 40 mins

INGREDIENTS

• 3 tbsp vegetable oil • 1 onion, finely diced • 1 sprig rosemary, stems removed • ½ tsp ground nutmeg • 2 Jerusalem artichokes, peeled, roughly

diced • 1 potato, peeled, roughly diced • 1 L vegetable stock • Salt and freshly ground black pepper, to

taste To serve • 2 carrots, peeled and shredded • 2 green onions, thinly sliced • Juice of ½ lemon • 1 tbsp olive oil • Salt, to taste

PREPARATION

Heat the vegetable oil in a large pot over medium heat. Add the onion, rosemary and nutmeg and sauté until translucent, stirring occasionally. Add the turnips and cook for 2-3 minutes. Add the potato and vegetable stock, increase heat to high and bring to a boil. Lower heat and continue to simmer until the vegetables are tender, about 30 minutes. In the meantime, toss the salad in a medium bowl. Set aside. Puree the soup until creamy and smooth. To serve, ladle the soup into bowls and top with the toasted seeds.

INGREDIENTS

• 3 tbsp vegetable oil • 1 onion, roughly chopped • 3 garlic cloves, crushed • 1 tsp chili flakes • 1 tsp cinnamon • 1 tsp all spice • ½ tsp nutmeg • ¾ tsp cloves • ½ tsp coriander • 1 ¼ tsp cumin • 2 potatoes, peeled and coarsely chopped • 500g dried chickpeas, soaked overnight and

drained • 1 L vegetable stock • Juice of 1 lemon For the coriander and garlic croutons • 3 slices white bread, cut into 2cm cubes • 3 tbsp olive oil • 1 garlic, crushed • 1 tbsp fresh coriander, finely chopped • 50g pomegranate seeds

PREPARATION

Heat the vegetable oil in a large pot over medium heat. Add the onion and potato, fry, stirring occasionally, until their color changes slightly, about 20 minutes. Add the garlic and spices. Sauté until the spices release their aroma, about 3 to 5 minutes. Add the chickpeas and vegetable stock. Bring to the boil, lower the heat, cover and simmer about 30 minutes. Stir in the lemon juice. Remove from the heat. Process the soup until smooth using a hand blender or food processor. Season with salt and pepper, and set aside. For the croutons, preheat the oven to 180°C. Line a tray with parchment paper. Toss the bread cubes, olive oil, coriander and garlic in a medium bowl. Make sure all the bread cubes are evenly coated with oil. Spread the cubes on the baking tray and bake for 6 to 7 minutes, or until they are golden brown. To serve, ladle the soup into bowls and top with the croutons and pomegranate seeds.