Jerusalem artichoke and silverbeet soup
This soup is packed with vegetables and to keep it fresh these should not be overcooked. The only vegetable that cooks for 25-30 min is the jerusalem artichoke. After about 20 min of it cooking, add all other veggies in quick succession so that they cook for about 5-7 min. These will give the soup incredible freshness and keep the vitamins intact. Enjoy!
- 5 jerusalem artichokes
- 1/4 white cabbage
- 4 leaves silverbeet spinach
- 1 carrot
- 1/2 cup green peas
- 2 medium tomatoes
- 1-2 tbsp miso paste
- 1 clove garlic
- 1 pinch ground cumin or coriander
- 2 tsp olive oil
- 3 stokes fresh coriander
- Peel artichokes as you would potatoes and place them in slightly acidic water as they lose colour if exposed to air for long. Cut them in chunks and place in water in a pot. Add a little salt into water if you wish, but it is not necessary as we will add miso paste later. When water starts to boil reduce heat to simmer and cover the pot with the lid.
- In the meantime prepare other vegetables. Peel carrots, onions and garlic. Cut carrots, white cabbage and silver beet spinach in medium chunks. Cut onion and garlic into small pieces. After jerusalem artichokes have been simmering for about 20 min add carrots, silver beet spinach and white cabbage. They should cook for about 5 min, do not overcook them. Do not increase the heat, the soup should be simmering, not boiling hard.
- In the frying pan heat 2 tsp of olive oil and put onion, garlic to saute for 2-3 min until soft then add ground cumin or coriander or both and fry all for 30 seconds more. Add this to the soup as well as 1-2 tsp of brown miso paste.
- The last go tomatoes, which had been cut into medium pieces, and fresh green peas. They cook only for about 2 min.
- Take off the heat and serve. Add coriander to garnish (optional).