This was our starter for Christmas Day and I have defrosted the leftovers for lunch today as I can't be bothered with cooking and need the space in the freezer!
It's a Delia recipe but in case it disappears...
You need:
1 lb (450 g) carrots
1 lb 8 oz (700 g) Jerusalem artichokes (weight before peeling)
3 oz (75 g) butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
1.5 litres (2½ pints) hot vegetable stock made with Marigold Swiss vegetable bouillon powder
salt and freshly milled black pepper
Roughly chop the veggies and put in a pan with the butter (or use oil if you want a vegan soup. Sautee for about 10 mins and then add the stock. Bring to the boil and simmer for 20 mins till the veggies are tender. Blitz, check the seasoning and serve. It's nice topped with parsley and some toasted seeds/nuts and chilli oil.
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