Alkaline Recipe #69: Carrot and Artichoke Soup

This soup is made of jerusalem artichokes and carrots, which give it a smooth texture and a very earthy taste.

The jerusalem artichoke is one of the lessser known vegetables around, which is a shame as it has a unique nutty, sweet and crunchy taste and is a very good source of iron.

Did you know that the jerusalem artichoke is not truly an artichoke but a variety of sunflower and has nothing to do with Jerusalem, but is derived instead from the Italian word for sunflower, girasole?

If you have never cooked with this versatile vegetable before, then why not give this delicious soup a try?!

Carrot and Artichoke Soup

Serves 6-8 people

Ingredients

700g jerusalem artichokes
3 celery stalks, chopped
450g carrots
1 medium onion, chopped
3 tbsp olive oil
1.5 litres yeast-free vegetable stock
Himalayan crystal salt or celtic sea salt
Freshly ground pepper

Instructions

Peel and slice the artichokes, then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots.

Gently heat the olive oil in a cooking pot and soften the onion and celery for ca. 5 minutes, then stir in the carrots and artichokes. Add a pinch of salt, put the lid on and let the vegetables sweat for ca. 10 minutes on a low heat.

Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Then liquidise the soup.

Taste to check the seasoning, re-heat and serve!

Enjoy!