Dairy Free Artichoke Soup
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the soup
2 onions, peeled and thinly sliced
16 large Jerusalem artichokes, peeled and sliced
1 tablespoon of (GF) vegetable stock (bouillon) powder
2 litres (70 fl oz) 2 quarts of water
3 bay leaves
2 heaped teaspoons of mixed herbs
1 clove of garlic, peeled and crushed
1 small, mild chilli, seeded and chopped
1 tablespoon of (GF) cornflour (cornstarch)
Salt and freshly ground black pepper
400 g (14 oz) can of artichoke hearts, drained and quartered
16 large Jerusalem artichokes, peeled and sliced
1 tablespoon of (GF) vegetable stock (bouillon) powder
2 litres (70 fl oz) 2 quarts of water
3 bay leaves
2 heaped teaspoons of mixed herbs
1 clove of garlic, peeled and crushed
1 small, mild chilli, seeded and chopped
1 tablespoon of (GF) cornflour (cornstarch)
Salt and freshly ground black pepper
400 g (14 oz) can of artichoke hearts, drained and quartered
for the green sauce
15 g (1/2 oz) or a handful of fresh basil, with stalks
15 g (1/2 oz) or a handful of fresh parsley, with stalks
15 g (1/2 oz) or a handful of fresh coriander (cilantro), with stalks
2 tablespoons of balsamic vinegar
4 tablespoons of water
Salt and freshly ground black pepper
15 g (1/2 oz) or a handful of fresh parsley, with stalks
15 g (1/2 oz) or a handful of fresh coriander (cilantro), with stalks
2 tablespoons of balsamic vinegar
4 tablespoons of water
Salt and freshly ground black pepper
method
1. Place the onions, the Jerusalem artichokes and the stock (bouillon) powder in a large pan.
2. Add the water, cover with a lid, bring to the boil and cook for 3 minutes.
3. Drain away the water and return the onions and artichokes to the pan.
4. Once again cover with the same amount of fresh water and, this time, add the bay leaves, herbs, garlic and chilli.
5. Return the pan to medium heat and bring the soup to the boil, then reduce the heat and simmer gently until all the vegetables are very soft.
6. Let the soup cool and then liquidize it until smooth.
7. Place the soup back onto medium heat.
8. Dissolve the cornflour (cornstarch) in 1 tablespoon of cold water and stir the mixture into the soup.
9. Bring the soup to the boil, stirring occasionally, then turn the heat down and simmer for a couple of minutes.
10. Season to taste with salt and pepper.
11. Make the green sauce in a food processor.
12. Trim the ends off the fresh herb stalks and puree the leaves and the remaining stalks with the vinegar, water and a little salt and pepper.
13. Transfer the green sauce to a small bowl.
14. Stir the canned artichokes into the soup and let them get very hot.
15. Serve the soup piping hot with a swirl of tangy green sauce in the centre.
2. Add the water, cover with a lid, bring to the boil and cook for 3 minutes.
3. Drain away the water and return the onions and artichokes to the pan.
4. Once again cover with the same amount of fresh water and, this time, add the bay leaves, herbs, garlic and chilli.
5. Return the pan to medium heat and bring the soup to the boil, then reduce the heat and simmer gently until all the vegetables are very soft.
6. Let the soup cool and then liquidize it until smooth.
7. Place the soup back onto medium heat.
8. Dissolve the cornflour (cornstarch) in 1 tablespoon of cold water and stir the mixture into the soup.
9. Bring the soup to the boil, stirring occasionally, then turn the heat down and simmer for a couple of minutes.
10. Season to taste with salt and pepper.
11. Make the green sauce in a food processor.
12. Trim the ends off the fresh herb stalks and puree the leaves and the remaining stalks with the vinegar, water and a little salt and pepper.
13. Transfer the green sauce to a small bowl.
14. Stir the canned artichokes into the soup and let them get very hot.
15. Serve the soup piping hot with a swirl of tangy green sauce in the centre.
serving amount
serves 8
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