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1 1/2 lb (675 g) Jerusalem artichokes

5 tbsp orange juice

1 oz or 2 tbsp (25 g) butter

1 leek, chopped

1 garlic clove, crushed

1/2 pint or 1 1/4 cups (300 ml) vegetable stock

1/4 pint or 3/4 cup (150 ml) milk

2 tbsp chopped coriander (cilantro)

1/4 pint or 2/3 cup (150ml) natural (unsweetened) yogurt

grated orange rind, to garnish



  1.    Rinse the Jerusalem artichokes and place in a large saucepan with 2 tablespoons of the orange juice and enough water to cover. Bring to a boil, reduce the heat and cook for 20 minutes or until the artichokes are tender.
  1.    Drain the artichokes, reserving 2 cups (425 ml) of the cooking liquid. Leave the artichokes to cool.
  1.    Once cooled, peel the artichokes and place in a large bowl. Mash the flesh with a potato masher.
  1.    Melt the butter in a large saucepan and sauté the leek and garlic for 2-3 minutes, stirring until the leek softens.
  1.    Stir in the artichoke flesh, the reserved cooking water, the stock, milk and remaining orange juice. Bring the soup to the boil, reduce the heat and simmer for 2-3 minutes.
  1.    Remove a few pieces of leek with a slotted spoon and reserve. Transfer the remainder of the soup to a food processor and blend for 1 minute until smooth.
  1.    Return the soup to a clean saucepan and stir in the reserved leeks, coriander (cilantro) and yogurt.
  1.    Transfer to individual soup bowls, garnish with orange rind and serve.


From What’s Cooking Vegetarian

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