Curry-Spiced Jerusalem Artichoke Soup

30' Medium 12345

Serves 4-6

1kg Jerusalem Artichoke, cut into quarters
1 Garlic, halved horizontally
1 small Brown Potato, peeled, cut into quarters
1 small Brown Onion, roughly diced
1L Vegetable Stock
½ cup Almond Milk
Sea salt and freshly cracked black pepper

CURRY-SPICE MIX
3 Tbsp Bertolli Light in Taste Olive Oil
1 Tbsp Sesame Seeds
2 Tsp Cumin Seeds
2 Tsp Coriander Seeds
4 sprigs fresh Curry Leaves

METHOD

STEP 1

Heat Bertolli Light in Taste Olive Oil in a deep saucepan over medium heat.

STEP 2

Add all spices from spice mix and fresh curry leaves, fry 1-2 minutes until fragrant and seeds begin to ‘pop’. Carefully remove curry leaves from the mixture and set aside to use as a garnish.

STEP 3

Add jerusalem artichokes, garlic, onion and potato to the current mix & toss to coat and fry 3-4 minutes.

STEP 4

Add vegetable stock, cover & bring to a boil. Reduce heat to low and simmer 20-25 minutes until vegetables are soft.

STEP 5

Transfer to a blender/food processor and blend until smooth.

STEP 6

Stir through almond milk and season to taste.

STEP 7

To serve, divide among bowls, drizzle with Bertolli Orgianle Extra Virgin Olive Oil and top with fried curry leaves.