Curry-Spiced Jerusalem Artichoke Soup
Prepare curry-spiced Jerusalem artichoke soup in 30 minutes. This medium-difficulty recipe offers a warm and flavourful soup perfect for any occasion.
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Ingredients
- 1kg Jerusalem Artichoke, cut into quarters
- 1 Garlic, halved horizontally
- 1 small Brown Potato, peeled, cut into quarters
- 1 small Brown Onion, roughly diced
- 1L Vegetable Stock
- ½ cup Almond Milk
- Sea salt
- freshly cracked black pepper
- 3 Tbsp Bertolli Light in Taste Olive Oil
- 1 Tbsp Sesame Seeds
- 2 Tsp Cumin Seeds
- 2 Tsp Coriander Seeds
- 4 sprigs fresh Curry Leaves
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