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
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.
