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🍽️ Creamy Vegan Jerusalem Artichoke Soup with Crispy Beetroot

280 kcal · 30 min · 4 servings

Ingredients

• 4 spring onions
• 400 g Jerusalem artichokes
• 100 g celeriac
• 1 garlic clove
• 1 tbsp vegetable oil
• 600 ml vegetable broth (vegan)
• 200 ml soy cream (for whipping)
• salt
• white pepper
• 1 tbsp lemon juice
• 1 beetroot
• vegetable oil (for frying)
• 1 tbsp toasted sesame seeds

Instructions

1. 1. Thoroughly wash the spring onions and remove the dry ends.
2. 2. Slice the spring onions into thin rings.
3. 3. Set aside a small portion of the green rings for decoration.
4. 4. Peel the Jerusalem artichokes (a type of sweet potato) and the celery.
5. 5. Peel the garlic.
6. 6. Dice the Jerusalem artichokes, celery, and garlic into small cubes.
7. 7. Heat some oil in a large pot.
8. 8. Add the diced ingredients and the spring onion rings to the pot.
9. 9. Sauté the vegetables over medium heat until they are soft but not browned.
10. 10. Deglaze the vegetables with the vegetable broth.
11. 11. Add 100 milliliters of cream.
12. 12. Season the soup with salt, pepper, and a squeeze of lemon juice.
13. 13. Let the soup simmer on low heat for about 25 minutes until the vegetables are very soft.
14. 14. Meanwhile, peel the beetroot.
15. 15. Slice the beetroot into very thin slices or grate it finely.
16. 16. Pat the beetroot dry with a kitchen towel.
17. 17. Heat some oil in a frying pan.
18. 18. Fry the beetroot in the hot oil for 3 to 4 minutes until crispy.
19. 19. Remove the beetroot from the pan and let it drain on kitchen paper.
20. 20. Lightly salt the crispy beetroot.
21. 21. Blend the soup until smooth using an immersion blender.
22. 22. Taste the soup one last time and adjust the seasoning if needed.
23. 23. Divide the hot soup among the soup plates.
24. 24. Whip the remaining cream until creamy.
25. 25. Place a dollop of the whipped cream on top of each serving of soup.
26. 26. Sprinkle sesame seeds over the soup.
27. 27. Garnish the soup with the reserved spring onion rings.
28. 28. Serve the soup together with the crispy beetroot chips.

Nutrition per serving

• kcal: 280
• Protein: 6 g · Fett/Fat: 24 g · Carbs: 11 g