Name: Jerusalem artichoke soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄4 Tbsp Coconut oil; 1⁄2 piece Onion; 1 clove Garlic; 190 ml Bouillon; 1 Tbsp Fresh parsley; 25 g Shiitake mushrooms; 150 g Jerusalem Artichoke

Marinka Bil

Blender

Lunch

Dinner

Side dish

Appetizer

Paleo

Vegetarian

Jerusalem artichoke soup

Cut the onions into half rings, slice the shiitakes and peel the garlic cloves.

Dice the Jerusalem artichokes and finely chop the parsley.

Heat the coconut oil in a deep pan and fry the onions, shiitakes and garlic until they start to soften.

Add cubes of Jerusalem artichoke and broth and bring to the boil.

Let the soup boil for 18-20 minutes and then puree with a hand blender until smooth.

Season with salt and pepper and garnish with parsley.

Jerusalem artichoke soup

Jerusalem artichoke soup

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

Go Premium to view the instructions of this and 2197 other Premium recipes.

Details

Share

Download for free

You may also like

Oriental filled omelet

Scrambled eggs with vegetable salad

Taco Bowl