Jerusalem Artichoke, Mushroom & Thyme Soup

Cooking time
Serves2-4 people

Every week, a gaggle of us get together to have a peek at what’s coming up in the Fruit & Veg Boxes. Our colleague Stef inspired the idea for this recipe on unpacking the Keen Cook’s Box.

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  • A bag of Jerusalem artichokes
  • A punnet of chestnut mushrooms
  • 2 salad onions or leeks
  • 1 litre veg or chicken stock
  • 1 apple
  • A handful of thyme
  • A drizzle of oil
  • Sea salt and freshly ground pepper
  • A little water, milk or cream

Prep: 10 mins | Cook: 25 mins

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1. Wash and scrub your Jerusalem artichokes clean. Thinly slice them, the mushrooms and your spring onions or leeks (clean them first, too).
2. Set a pot over high heat. Add a drizzle of oil, just enough to coat the pan. Swirl in the veg. Add a good pinch of salt and pepper. Lower heat to medium. Cook, stirring often, for 15 mins or till the veg has softened and picked up a little colour.
3. Pour in the stock. Simmer 5 mins or till the artichokes are fully tender. Peel, core and roughly chop the apple. Add it to a blender with the simmering stock and veg.
4. Blend till smooth. Add a good pinch of thyme leaves. Trickle in a little water, milk or cream in at the end, till the soup is as thin or as thick as you like it. Season to taste. Serve a pinch of fresh thyme leaves sprinkled over the top.
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Gorgeous soup, very well balanced flavours and straightforward to prepare. I can't eat onions or leeks so replaced with some finely grated carrots - give it a try!