Jerusalem Artichoke Soup with Mushrooms & Watercress

This velvety smooth Jerusalem Artichoke soup is topped with mushrooms and watercress for a complete meal in a bowl.

600g (1⅓ pounds) of jerusalem artichoke
3 tbs olive oil
2 onions, diced
3 cloves of garlic, finely chopped
200g (1/2 pound) waxy potatoes, peeled and cut into 2cm (3/4 inch) cubes
750mls (3 cups) vegetable stock
salt and pepper, to taste
1 cup swiss brown mushrooms, sliced
½ cup watercress
thyme leaves
extra virgin olive oil, to serve

View the full recipe at Delicious Everyday →