These little beauties go by the name of earth apple, sunchoke, Jerusalem artichoke just to name a few. They are tasty indeed, it is hard for me to get any of them in the soup pot because they taste great raw and I am known for my picking. They are a winter root veggie that are packed with vitamin C, A and E aswell as having a good source of minerals including our all time favourite, iron. Blended together with silverbeet and thickened with tofu makes for a very interesting flavour indeed. I can’t get enough of it so have actually frozen three portions for those days when I don’t feel like cooking. Which actually is never as I am an eager being always ready to done the apron. Hope you enjoy the below recipe as much as I and if you are keen to learn more about nutrients in food pop along to the next foundation module starting in September.
Sunchoke and Silverbeet Soup
- 1/2 bunch silverbeet shredded
- 1/2 bunch kale shredded(you can use all silverbeet if you like)
- 2 french shallots finely diced 1 clove garlic minced (optional)
- 4 Jerusalem artichokes peeled and diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tsp herb salt salt and pepper to taste
- 4 cups water
- 1 block silken tofu (optional)
Sautee the shallot and garlic in the oil for a few minutes, add 1/2 tsp salt and then the artichokes and silverbeet for 5 minutes. Add the water and bring to the boil. Let simmer for 15 minutes or until the veggies are cooked through. Blend the soup. In a food processor or blender, blend the silken tofu and then stir through the soup leaving some to decorate the top of each bowl. Before putting the soup in individual bowls check for seasoning and add more salt if needed and pepper to your liking.
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