Make about 1.5 liters
Jerusalem artichokes are a great food source to grow if you are lucky enough to have an open slot in your garden for them. Preparing a soup from this delectable root is the #1 way to eat them and you won’t be disappointed in this recipe. It is creamy, yet dairy-free, it is filled with fresh ingredients that make it not only delicious but super healthy. Soups in my opinion, are superfood healing medicine bowls that you to put medicinal herbs right into your meal, yet enhance the flavor while they are healing. Jerusalem artichokes are also called Sunchokes or the “poor man’s artichoke” and If you have never tried them thry this recipe first! Enjoy.
Heat Soup Pot & add a splash of olive oil.
Cut your Sunchokes & add to the hot pan. Cutting into smaller chunks helps them cook faster & you will blend the soup anyway.
After 5 minutes of the sun chokes cooking, add the diced carrots & diced shallot or onion. Stir & then add 3 bay leaves.
Stir & put the lid on and cook for 10 min or until getting soft.
Add the dried herbs & stir.
Add Cashews & stir. Add Soymilk and put the lid on and cook 10 more minutes.
Add veggie broth & cook 10 more minutes.
Taste and adjust seasoning to your desire.
Blend until smooth.
Add chopped fresh herbs and lemon zest to make beautiful.
Serve & enjoy!
