Vegan Jerusalem Artichoke Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 scallions
- 400 grams Jerusalem artichoke
- 100 grams Celery root
- 1 garlic clove
- 1 Tbsp vegetable oil
- 600 milliliters Vegetable broth (vegan)
- 200 milliliters Soy cream
- salt
- peppers
- 1 Tbsp lemon juice
- 1 Beet
- vegetable oil (for frying)
- 1 Tbsp roasted Sesame seeds
Preparation steps
1.
Rinse and cut the scallions into rings. Set aside some for the garnish. Peel and dice the Jerusalem artichoke, celery and garlic. Saute the scallions, artichoke, celery and garlic in hot oil until translucent. Deglaze with the broth and 100 ml (approximately 1/3 cup) cream. Season with salt, pepper and lemon juice. Simmer for about 25 minutes.
2.
Peel the beet and cut into thin slices. Rinse, pat dry and saute in hot oil for 3-4 minutes until crisp. Drain on paper towels and sprinkle with salt.
3.
Puree the soup and season with salt and pepper. Divide between soup bowls. Whip the remaining cream and put on the soup. Sprinkle with the sesame seeds and scallions.
4.
Serve garnished with the chips.
