Jerusalem Artichoke, Leek and White Bean Soup from Vegan(ish) by Jack Monroe
This soup is an ideal way to use up Jerusalem artichokes, the small, knobbly and tempestuous little tuber with no relation to either the artichoke or Jerusalem. Eating large amounts of these veg ca...
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Cooking tools:
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Can opener
- Colander
- Wooden spoon
- Ladle
- Mixing bowl
Ingredients
- 1 large leek
- 1 large onion
- 650 g Jerusalem artichokes
- 2 tbsp cooking oil
- 1 tbsp lemon juice, fresh or bottled
- 400 ml vegan ‘milk’ (soya or cashew works best here)
- Salt
- black pepper
- 600 ml vegetable stock or chicken-style stock – I use Osem
- 1 × 400 g tin of cannellini beans
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