Jerusalem artichokes are such an underrates vegetable! They are currently in season in the UK and they work so well in so many dishes. They have a similar consistency to potatoes with a subtle artichoke flavour. I really love them in soups and stews as they make everything extra creamy. To make it extra special and to add a bit of wow factor I served it in a sourdough loaf “bowl” which is work like a dream as the bread soaks up all the favours from the soup!
Serves 3-4 people
1 tbsp of coconut oil
2 shallots final chopped
About 400gr of Jerusalem artichokes – peeled and cut into thick slices
3 garlic cloves
400ml of vegetable stock
A bunch of fresh thyme
1 can of full fat coconut milk
1 tsp of agave nectar
1 tbsp of lemon juice
Salt & pepper to taste
1 round loaf of sourdough to serve it in
For the Cashew “parmesan”:
100gr of raw cashews
3 tbsp of nutritional yeast
A squeeze of lemon juice
1 tsp of salt
Spread the artichokes slices onto a tray and drizzle them with some coconut oil and a pinch of salt. Bake them in the oven at 180 degrees Celsius for 15-20 minutes or until soft.
To large pot add in 1 tbsp of coconut oil. Once hot add in the chopped shallots and garlic, cook for few minutes until they start to caramelise. Add the fresh thyme and the roasted artichokes and fry for another minute. Add in the veggie stock and coconut milk. Add the agave nectar, salt and pepper. Put the lid on and cook for 18-20 minutes.
In the meantime make the cashew parmesan. Place all the ingredients into a food processor and blitz until you have a fine crumble kind of consistency.
Cut a circle out of the top of the bread loaf and scoop out the bread from the inside to make it hollow.
Remove the soup from the heat and blend until smooth. Serve the soup in the bread loaf, sprinkle over some of the cashew parmesan and a sprinkle of black pepper.