Earthy Jamie Oliver Jerusalem Artichoke Soup Recipe for Fall - Worth Pinning

Ingredients

• 2 lbs (907 g) jerusalem artichokes, peeled and washed
• 5 cups (1.2 l) water or vegetable broth
• 1 leek (white and light green parts), washed and finely chopped
• 0.5 cup (120 g) white onion, finely chopped
• 5 tbsps (75 ml) olive oil
• 1 tsp sea salt
• 8 to 12 fresh sage leaves