Serves 2
Quick and easy soup with only 5
ingredients for chilly autumn evenings!
300g Jerusalem artichokes
600ml water
100ml vegan crème fraîche
1 tbsp vegetable stock powder
½ tsp ground nutmeg
Topping
Fresh thyme (optional)
Peel and cut the artichokes in
chunks. In a pan, let the artichokes and vegetable stock powder boil in the
water for about 20-25 minutes (or until soft). With a hand blender, mix until
smooth. Add the crème fraiche and nutmeg. Blend well. Serve hot and top with
fresh thyme.
Comments
Post a Comment