Do you know of Topinambur (the Jerusalem artichoke)? The small regional power bulb is not only particularly low in calories and delicious, but also a great change to having potatoes. You can use the whole thing without peeling. In order to make this plant of the sunflower family tasty, we have created a delicious chestnut Jerusalem artichoke soup for you. It is super easy to prepare and still very fine in taste.
Ingredients (for 4-6 servings):
- 400g Jerusalem artichokes
- 100g boiled and peeled chestnuts
- 100g potatoes
- 1 small red onion
- Juice of ¼ lemon
- 1 Tbsp almond flour
- ¼ tsp ginger powder
- ½ tsp thyme
- 1 tsp granulated broth
- Salt & pepper
- First, you prepare the vegetables. For that you peel the potatoes and the Jerusalem artichoke. Cut both into evenly sized cubes. The smaller the cubes, the faster the soup is ready. It’s best to cover the diced vegetables with water while you take care of the remaining ingredients. This will prevent them from oxidizing.
- Peel the onion and cut into rough cubes. In order to save a lot of time, you should buy ready to eat chestnuts. You can find them in well-stocked supermarkets, organic markets and health food stores. The chestnuts are usually sealed in a bag and ready to eat.
- When preparing the chestnuts yourself, you cut into the skin and let them cook in hot, salted water until they are ready. That takes about 30 minutes. Now you have to peel the chestnuts and then you can process them for the soup.
- Now the soup can be made. With the AND SOY cooking blender, you simply put all the ingredients in the pot and fill it with fresh water until it is in between the two marks. Now all you have to do is select program 2 and wait for the soup to finish cooking. It will take about 20 minutes.
- To serve, you can decorate the chestnut Jerusalem artichoke soup with a few sprigs of thyme, dried cranberries and chopped chestnuts.