Curry-Spiced Jerusalem Artichoke Soup
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
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
Heat Bertolli Light in Taste Olive Oil in a deep saucepan over medium heat.
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.
Add jerusalem artichokes, garlic, onion and potato to the current mix & toss to coat and fry 3-4 minutes.
Add vegetable stock, cover & bring to a boil. Reduce heat to low and simmer 20-25 minutes until vegetables are soft.
Transfer to a blender/food processor and blend until smooth.
Stir through almond milk and season to taste.
To serve, divide among bowls, drizzle with Bertolli Orgianle Extra Virgin Olive Oil and top with fried curry leaves.