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  • 500 g Jerusalem artichokes, peeled and sliced
  • 250 g mushrooms, sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 2 sticks celery, chopped
  • 1.5 tsp thyme
  • 25g butter or cooking margarine
  • 1 tbs olive oil
  • 750 ml vegetable stock (eg Buillon)
  • salt and pepper to taste
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    Method

    • step 1

      Heat oil and margarine/butter in saucepan and add onion, garlic and celery. Cook for a couple of minutes until softened.
    • step 2

      Add mushrooms and thyme, and cook until they start to become soft.
    • step 3

      Add sliced artichokes, and cook for a further 5 minutes.
    • step 4

      Add stock, bring to the boil, then simmer for around 20 minutes, or until the artichokes begin to disintegrate. Add salt and pepper as required.
    • step 5

      Liquidise with a hand blender and serve.
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    Comments, questions and tips (1)

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    Overall rating

    A star rating of 5 out of 5.1 rating

    marycohen97eduTxQVv

    The soup was relatively easy to pull together with things I had in the fridge, freezer and cupboard. I didn’t have any fresh artichokes laying around, so canned artichokes in brine a good substitute. It’s a really lovely vegan recipe, tasted wonderful with crusty bread!!

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