Blog Negligence. Mea Culpa. I present my excuse:
Immobilized by the beauty that is Crete.
OK, that was just last week. The previous 3 weeks have just been very, very busy with loads of amazing and wonderful new clients and a bountiful bevy of Jewish holidays.
Fast forward to today and we are 5 days into the yearly Vegan Food Blogging Month otherwise known as Vegan MoFo, yay!
My goal for the remaining 3 1/2 weeks of this challenge is to post as many vegan recipes as possible. There are still a couple of Jewish holidays that will keep me off the computer but I will do my best. From famine to feast, here we go!
I have posted my recipe for Jerusalem Artichoke soup before HERE. This is literally my kids’ favorite soup and not just MY kids but other pickier kids as well! I am re-blogging it today because #1 I am making it for dinner tonight and #2 I am a better of blogger and photographer than I was back then.
Jerusalem Artichokes, also known as Sunchokes, are neither artichokes, nor from Jerusalem. They are the roots of a pretty daisy from North America! And they are nutritional powerhouses, high in iron and potassium, sunchokes contain a kind of fiber called inulin that is especially beneficial for diabetics and people with blood sugar issues. If you have a delicate digestive system, inulin can be be difficult to digest and cause gas, so start with small servings and work up.
This soup is so easy to make and requires only a handful of ingredients. But one word of advice: Jerusalem artichokes that are bumpy and gnarled will make the peeling process Hell. Seek out the straightest sunchokes and spare your knuckles.
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 750 grams (1 1/2 lbs) Jerusalem artichokes (sunchokes), peeled and thickly sliced
- 2 potatoes, peeled and cubed
- 4-5 cups water or vegetable broth
- salt and pepper to taste
- chopped fresh chives to garnish (optional)
- In a large pot, saute onions in oil for a few minutes but do not brown!
- Add sunchokes, garlic and potatoes and saute for a few minutes, again no browning if you want your soup to be white.
- Cover vegetables with broth or water and bring to a boil.
- Cover the pot, and turn down the heat to simmer 20 minutes or until the vegetables are all soft.
- Allow the soup to cool a bit and then puree until completely smooth.
- Season to taste with salt and pepper (use white pepper if the color matters to you)
- Garnish with chopped chives before serving if desired.