Jerusalem artichoke and roast garlic soup

Sweet, nutty and earthy in flavour, the Jerusalem artichoke can be roasted, fried, mashed and even made into ice cream, but I think it works particularly well in soups, and this example is, in my humble opinion, truly divine.

500 g organic Jerusalem artichokes
10 cloves garlic
1 onion, chopped
1 tsp fresh thyme leaves, chopped
1.2 litres vegetable stock
½ tsp sea salt
3 tbsp extra virgin olive oil

To garnish:
1 tsp soy cream
1 tsp finely chopped chives

View the full recipe at The Circus Gardener’s Kitchen →