Updated: Jul 13
This soup is the creamy warmth you hope for in all good comfort food. Imagine a nice warm bowl of it served in your favourite bowl, warming your hands with a slice of crunchy, fresh bread on the side. Perfect by the glow of a warm fire and this luscious, earthy recipe will nourish you to the core.
WHAT YOU WILL NEED
60 gm ghee
2 tsp cardamom powder
1 whole nutmeg
2-4 cm piece fresh ginger grated
1 large onion finely diced
2.5 kg Jerusalem Artichoke, washed and sliced (you can peel them if desired)
2 1/2 L vegetable stock (or 1 tsp high-quality organic vegetable stock powder to 1 L water)
Pink Himalayan rock salt and freshly cracked black pepper to season
100 ml coconut cream
A wedge of fresh lemon and chopped chives and coriander to serve
Take a large saucepan and place on the stove at a medium to high heat.
Put in the ghee, then add the onion and stir for a couple of minutes until soft and translucent.
Add the ginger, cardamom and 1/2-3/4 of the whole nutmeg grated to the mix for one minute, stirring until they become aromatic.
Add the artichokes to the pan and coat well with the spices and ghee.
Stirring intermittently for a couple of minutes, allow the artichokes to soften and combine slightly with the spices.
Now add the vegetable stock, salt and pepper to taste.
Bring the soup to a boil and then quickly drop back to a low simmer.
Cook for 20 minutes, stirring occasionally, until the artichokes have softened and are completely cooked through (if they are breaking apart, this is absolutely OK, and a good sign of being ready).
Take the soup off the heat. Get a Bar Mix stick blender or another blender of sorts and blend until smooth.
Put the soup back on the stove at a low temperature and slowly stir in the coconut cream or another cream of your choice. Add some more salt and pepper to taste.
Serve immediately with some fresh crunchy bread, a squeeze of lemon and the chopped herbs as listed above. Enjoy!
With love and light,
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