CARROT, POTATO AND JERUSALEM ARTICHOKE SOUP

Carrot, Potato and Jerusalem Artichoke Soup image

Provided by Tina and Dave

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

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500 g jerusalem artichokes, scrubbed, sliced
500 g carrots, sliced
500 g potatoes, sliced
1 medium onion, chopped
2 garlic cloves, crushed
75 g butter
1 dash olive oil
3 pints light stock
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried thyme
salt
fresh ground pepper

Steps:

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.
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.
Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
Taste to check the seasoning, re-heat and serve.

Nutrition Facts : Calories 262, Fat 10.8, SaturatedFat 6.5, Cholesterol 26.7, Sodium 159.4, Carbohydrate 39.5, Fiber 6.1, Sugar 13.4, Protein 4.6