Carrot, Potato and Jerusalem Artichoke Soup

• jerusalem artichokes↗500 g

  scrubbed, sliced

• carrots↗500 g

  sliced

• potatoes↗500 g

  sliced

• onion↗1 medium

  chopped

• garlic cloves↗2

  crushed

• butter↗75 g
• olive oil↗1 dash
• light stock3 pints
• chili powder↗1⁄2 teaspoon
• paprika↗1⁄2 teaspoon
• dried thyme↗1 teaspoon
• salt↗
• fresh ground pepper↗

Step-by-step instructions

1. 1

   Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.

2. 2

   After a few minutes add spices and herbs, the carrots, potatoes and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.

3. 3

   Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.

4. 4

   You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!

5. 5

   Taste to check the seasoning, re-heat and serve.