Jerusalem Artichoke Soup with Sautéed Chestnut Mushroom Crumb

Jerusalem Artichoke Soup with Sautéed Chestnut Mushroom Crumb

This soup has a naturally creamy and smooth texture thanks to the Jerusalem artichoke and potato, while the garlicky mushroom crumb adds a depth of flavour and a little crunch.

SERVES 6

Ingredients for the soup

  • 1 tbsp oil
  • 1 white onion, diced
  • 2 cloves garlic, pureed
  • 400g (14oz) Jerusalem artichokes, peeled and chopped
  • 400g (14oz) potatoes, peeled and chopped
  • 1.2l (2.1 pints) vegetable stock

Ingredients for the mushroom crumb

  • 1 tbsp dairy-free butter
  • 1 clove garlic, puréed
  • 1 tbsp fresh thyme, chopped
  • 200g (7oz) chestnut mushrooms, chopped
  • 90g (3.1 oz) fresh breadcrumbs, toasted
  • Handful parsley, chopped

To serve

  • 1
    To make the soup, add the oil to a pan over a medium-high heat. Then add the onion and garlic, and sauté for 3-4 minutes.
  • 2
    Add the Jerusalem artichokes and potato to the pan and cook for a further 2-3 minutes, before adding the vegetable stock. Leave to simmer for 1 hour.
  • 3
    Once simmered, purée the soup with a stick blender until smooth, and season to taste with salt and pepper.
  • 4
    For the mushroom crumb, in a frying pan over a medium heat add the butter, garlic, thyme and mushrooms. Fry until the mushrooms are golden and cooked through.
  • 5
    Stir the toasted breadcrumbs into the mushrooms and cook for a further 1-2 minutes. Then remove from the heat and stir through the parsley. To serve, sprinkle the mushroom crumb over a bowl of the warm soup.

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